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Chicken Corn Chowder Recipe

Chicken Corn Chowder is fabulous stick-to-your-ribs comfort food. Ready in about an hour and full of vegetables, make it, and enjoy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 415 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons butter
  • 1 medium onion petite diced, about 1 cup
  • 1 medium zucchini petite diced, about 1 cup
  • 2 large ribs celery petite diced, about 1 cup + include celery leaves
  • 3 large carrots petite diced, about 2 cups
  • 2 large cloves garlic minced
  • 1/2 cup all purpose flour
  • 6 cups chicken stock or chicken broth
  • 1 cup half and half
  • 1 cup heavy cream
  • 2 teaspoons salt or to taste
  • 3/4 teaspoon black pepper or to taste
  • 1 teaspoon dried thyme
  • 2 teaspoons poultry seasoning
  • 1 lb boneless skinless chicken breasts or tenders
  • 4 medium corn ears fresh corn on the cob, kernels cut off the cob
  • parsley fresh, chopped, for garnish
  • oyster crackers for garnish, optional

Instructions

    Cup of Yum
  1. Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
  2. Melt oil and butter in a large pot over medium heat. Add and saute onion, celery and carrot for 5 minutes, stirring occasionally.
  3. Add zucchini and garlic and cook another 5 minutes. Season with salt, pepper and dried thyme and poultry seasoning.
  4. Sprinkle in flour, stir to coat veggies, and cook 2 minutes.
  5. Whisk in chicken stock and bring to boil over medium high heat to thicken.
  6. Reduce heat to medium and slide whole chicken breasts into hot liquid to poach 10-15 minutes* or until fully cooked.
  7. Remove and shred chicken, then add back into chowder.
  8. Remove from and add in half and half and heavy cream.
  9. Stir in fresh corn kernels to warm through, garnish with fresh chopped parsley and oyster crackers (if desired), and serve hot.

Notes

  • *cook time depends on the size of your chicken breasts

Nutrition Information

Calories 415kcal (21%) Carbohydrates 28g (9%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 93mg (31%) Sodium 977mg (41%) Potassium 747mg (21%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 1639IU (33%) Vitamin C 11mg (12%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 28g 9%
Protein 22g 44%
Fat 25g 38%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 93mg 31%
Sodium 977mg 41%
Potassium 747mg 16%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 1639IU 33%
Vitamin C 11mg 12%
Calcium 86mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.