Chicken and Corn Chowder

5 from 1 vote

This Chicken and Corn Chowder is a smooth and comforting soup that’s ideal for any night. With tender chicken and sweet corn, it’s loaded with delicious, hearty flavors.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 320kcal

Author: Julie Evink

Ingredients

1 teaspoon olive oil
1 medium yellow onion diced
1 stalk celery diced
½ cup roasted bell pepper diced
3 garlic cloves minced
4 ounces diced green chiles (1 can)
4 cup low-sodium chicken broth
12 ounces frozen corn kernels (1 bag)
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 cup milk
2 ½ cup cooked and shredded chicken
¾ cup shredded cheddar cheese
½ teaspoon smoked paprika
green onion thinly sliced for garnish

Instructions

Heat olive oil in a large saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
Pour in chicken broth, bring to a boil, then reduce heat medium and simmer, uncovered, for 10 minutes.
Add the corn and simmer for an additional 3 minutes.
Put flour into a medium bowl. Slowly whisk in milk until mixture is smooth.
Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.
Stir in chicken, cheddar cheese and smoked paprika. Stir until cheese melted and chicken is warm.
Serve garnish with green onions if desired.

Notes

For best results, transfer chicken corn chowder to an airtight container and allow it to cool completely. Store in the fridge for 2-3 days. You can freeze leftovers if you want, but I don't necessarily recommend it. The cream-based broth can separate once thawed and likely won't reheat very well. But storing in the refrigerator is a great option.

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