Creamy Chicken Corn Chowder is a delicious and hearty soup that combines the richness of cream, the sweetness of corn, and the savory goodness of chicken. Here’s a simple recipe for you to try:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 cup milk
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, diced carrots, diced celery, and diced red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
- Season the vegetables with dried thyme, dried oregano, paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
- Sprinkle the flour over the vegetables and stir well to coat them. Cook for 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook until the vegetables are tender.
- Add the cooked chicken and frozen corn to the pot. Simmer for an additional 5-7 minutes.
- Pour in the heavy cream and milk, stirring to combine. Allow the chowder to heat through but avoid boiling to prevent curdling.
- Taste and adjust the seasoning if necessary. If the chowder is too thick, you can add more broth or milk to reach your desired consistency.
- Serve the creamy chicken corn chowder hot, garnished with chopped fresh parsley.
Enjoy your comforting bowl of creamy chicken corn chowder! Feel free to customize the recipe by adding other favorite ingredients like potatoes or bacon.
