Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Chicken corn chowder is a comforting dish that combines tender chicken, sweet corn, and creamy broth to create a hearty meal perfect for any occasion. This recipe is not only delicious but also easy to prepare, making it a favorite among families. Whether served on a chilly evening or as a satisfying lunch, this chowder will surely become a staple in your kitchen.
Ingredients
– 2 cups cooked chicken, shredded
– 2 cups corn (fresh or frozen)
– 1 medium onion, diced
– 2 medium potatoes, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 cup), this chicken corn chowder contains approximately:
– Calories: 320
– Protein: 22g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 3g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and garlic; sauté until the onion is translucent.
3. Stir in the diced potatoes and cook for about 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Add the corn and shredded chicken to the pot.
7. Stir in the heavy cream and season with salt and pepper.
8. Simmer for another 5-10 minutes, allowing flavors to meld.
9. Adjust seasoning to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version, or use coconut milk for a dairy-free option. Additionally, fresh herbs like thyme or rosemary can enhance the flavor profile.
Serving and Pairings
This chicken corn chowder is perfect on its own but pairs wonderfully with crusty bread, a fresh salad, or garlic bread for a complete meal.
Storage and Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. This chowder can be frozen for up to 3 months; thaw it in the fridge overnight before reheating.
Cooking Mistakes
– Don’t rush the sautéing of onions; it enhances flavor.
– Avoid adding cream too early; it can curdle.
– Use low-sodium broth to control saltiness.
– Ensure potatoes are diced evenly for uniform cooking.
– Adjust seasoning at the end for the best flavor.
Helpful Tips
– Use rotisserie chicken for a quicker option.
– Fresh corn adds sweetness; consider using it in summer.
– For extra flavor, add a dash of smoked paprika.
– Keep leftovers separate to maintain texture.
FAQs
Can I use frozen chicken instead of cooked?
Yes, you can use frozen chicken, but ensure it’s fully cooked before adding to the chowder to avoid undercooked meat.
Is this recipe suitable for freezing?
Absolutely! This chowder freezes well. Just make sure to cool it completely before transferring to an airtight container.
Can I make this chowder spicier?
Yes! You can add diced jalapeños or a pinch of cayenne pepper for some heat. Adjust according to your spice preference.
What can I use instead of potatoes?
You can substitute potatoes with sweet potatoes or even cauliflower for a lower-carb option.
How long does it take to cook the chicken?
If using raw chicken, it typically takes about 20-25 minutes to cook thoroughly, depending on the size of the pieces.
Conclusion
Chicken corn chowder is a delightful dish that combines comfort and flavor. Its creamy texture and hearty ingredients make it a favorite for families and gatherings. With simple steps and adaptable ingredients, this recipe is sure to please everyone at the table. Enjoy this warm, comforting chowder any day of the week!
Chicken Corn Chowder Recipe
Ingredients
- 2 cups cooked chicken shredded
- 2 cups corn fresh or frozen
- 1 medium onion diced
- 2 medium potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and garlic; sauté until the onion is translucent.
- Stir in the diced potatoes and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the corn and shredded chicken to the pot.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for another 5-10 minutes, allowing flavors to meld.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.