Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Indulge in the warmth of homemade chicken corn chowder, a delightful blend of tender chicken, sweet corn, and rich creaminess. This dish is not only comforting but also incredibly easy to prepare, making it a perfect choice for busy weeknights or cozy gatherings. Let’s dive into this delicious recipe that will surely become a family favorite!
Ingredients
– 2 cups cooked chicken, shredded
– 1 can (15 oz) sweet corn, drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 cups chicken broth
– 1 cup heavy cream
– 2 medium potatoes, diced
– 1 tsp thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
The nutritional value of this dish based on 1 serving (1.5 cups) includes approximately 350 calories, 15g fat, 30g carbohydrates, and 25g protein. This is for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion in a little oil over medium heat until translucent.
2. Add minced garlic and cook for an additional minute.
3. Stir in the diced potatoes and chicken broth.
4. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
5. Add the shredded chicken and corn to the pot.
6. Pour in the heavy cream and stir well.
7. Season with thyme, salt, and pepper to taste.
8. Allow the chowder to simmer for another 5-10 minutes.
9. If desired, use an immersion blender to blend a portion for a creamier texture.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. Additionally, frozen corn can be used in place of canned corn for a fresher taste.
Serving and Pairings
This chicken corn chowder pairs wonderfully with crusty bread or a simple green salad. For a heartier meal, consider serving it with grilled cheese sandwiches or cornbread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally. It can also be frozen for up to 3 months, but be aware that the texture may change slightly upon reheating.
Cooking Mistakes
- Don’t skip the sautéing step; it enhances the flavors.
- Avoid overcooking the potatoes; they should be tender but not mushy.
- Don’t add the cream too early; it can curdle if boiled.
- Use low-sodium broth to control saltiness.
- Adjust the thickness by adding more broth or cream to your liking.
Helpful Tips
- For a spicier kick, add diced jalapeños or red pepper flakes.
- Fresh herbs can elevate the flavor; try cilantro or chives.
- Make it ahead of time; flavors deepen as it sits.
- If it’s too thick, add more broth until desired consistency.
FAQs
Can I make chicken corn chowder ahead of time?
Yes, you can prepare the chowder in advance. It tastes even better the next day! Store it in the fridge and reheat when ready to serve.
What type of chicken should I use?
You can use rotisserie chicken for convenience or cook your own chicken breasts or thighs. Both work well in this recipe.
Can I use frozen corn instead of canned?
Absolutely! Frozen corn will work just as well and may give a fresher taste to the chowder.
How can I thicken the chowder?
If you prefer a thicker chowder, consider adding a cornstarch slurry or mashing some of the potatoes in the pot.
Is this recipe suitable for freezing?
Yes, chicken corn chowder can be frozen. Just make sure to store it in an airtight container to prevent freezer burn.
Conclusion
Chicken corn chowder is a delightful meal perfect for any season. With its creamy texture and savory ingredients, it’s sure to please everyone at the table. Easy to make and full of flavor, this recipe is one you’ll want to keep in your cooking repertoire. Enjoy every hearty spoonful!
Chicken Corn Chowder
Ingredients
- 2 cups cooked chicken shredded
- 1 can 15 oz sweet corn, drained
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 medium potatoes diced
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the diced onion in a little oil over medium heat until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced potatoes and chicken broth.
- Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Add the shredded chicken and corn to the pot.
- Pour in the heavy cream and stir well.
- Season with thyme, salt, and pepper to taste.
- Allow the chowder to simmer for another 5-10 minutes.
- If desired, use an immersion blender to blend a portion for a creamier texture.
- Serve hot, garnished with fresh parsley.
