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Recipe

Chicken and Corn Chowder

Servings: 4

Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 1/2 lb. skinless, thin-cut boneless chicken breast
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, minced
  • 1/2 lb. red potatoes, cut into 1/2-inch pieces
  • 3 Tbs. all-purpose flour
  • 4 cups lower-salt chicken broth
  • 4 ears corn, kernels removed and cobs cut in half and reserved
  • 1 cup heavy cream
  • Thinly sliced fresh chives, for garnish

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 130
  • Sodium (mg): 410
  • Carbohydrates (g): 37
  • Fiber (g): 4
  • Sugar (g): 7
  • Protein (g): 23

Preparation

  • Melt 2 Tbs. of the butter in a large skillet over medium-high heat. Generously season the chicken all over with salt and pepper. Add the chicken to the skillet in a single layer, and cook, flipping once and adjusting the heat as necessary, until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a cutting board, cool briefly, and shred.
  • Melt the remaining 2 Tbs. butter in a 5-quart Dutch oven or other heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes. Sprinkle with the flour and then stir to incorporate, about 30 seconds.
  • Stir in the broth, add the cobs, increase the heat to high, and bring the mixture to a boil. Reduce the heat, and simmer until the potatoes are tender, 8 to 10 minutes. Remove the cobs with tongs and discard. Stir in the corn kernels, shredded chicken, and cream. Cook until heated through, about 3 minutes. Season to taste with salt and pepper, sprinkle with the chives, and serve.

Reviews

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Reviews

  • user-3837888 | 09/21/2018

    The first time I made this I followed the recipe exactly. It was good but needed something to give it a little more oomph. I changed the chicken to skin on, bone in chicken thighs. Salt and peppered the skin of the thighs. Cooked them skin side down until the skin was crisp. Lowered the heat and cooked until the thighs were just done (maybe 10 minutes depending on the size of the thighs). Removed the skin from the thighs and returned them to the pot and cooked until they were crispy crisp! Moved them to paper towels to drain. Removed excess fat from pot leaving about 1 tablespoon and then proceeded with recipe. Chop the chicken skin and use to garnish the chowder. I know this adds more fat but it also adds more flavour. I also want to try a variation using lemon and coconut milk - maybe this week?

  • rjmillerdrhc | 11/27/2017

    Great soup. I did 2 chicken breasts on the grill instead of 1/2 # sautéed but otherwise no changes. Loved it.

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