Description
This comforting Chicken and Corn Chowder combines tender chunks of chicken, sweet corn, and hearty potatoes in a creamy broth spiced with chili powder and hot sauce. Perfect for a cozy dinner, it’s rich, flavorful, and easy to prepare in under an hour.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 2 chicken breasts, boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 yellow onion, chopped
- 4 cups chicken broth
- 3 cups sweet corn, frozen or fresh
- 2 russet potatoes, peeled and diced (Yukon Gold okay too)
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
Optional Garnishes
- 3 ounces sharp cheddar, shredded
- 1/4 cup green onions, thinly sliced
Instructions
- Prepare Ingredients: Cut the chicken breasts into 1/2 inch chunks and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Chop the yellow onion and peel and dice the potatoes.
- Sauté Chicken and Onion: Heat 4 tablespoons of unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and chopped onion. Cook, stirring occasionally, until the onion becomes translucent and the chicken is cooked through, about 4 to 5 minutes.
- Add Remaining Ingredients and Simmer: Pour in 4 cups of chicken broth, 3 cups of sweet corn, diced potatoes, 1 cup of heavy cream, 1 teaspoon hot sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Stir well to combine. Cover the pot with a lid and simmer on medium-low heat for 30 minutes, allowing the flavors to meld and the potatoes to soften.
- Finish and Serve: Remove the lid and stir in the optional green onions and shredded sharp cheddar cheese if using. Serve the chowder hot, garnished with additional cheddar and green onions on the side if preferred.
Notes
- For a thicker chowder, mash some of the cooked potatoes before adding the green onions and cheese.
- Use fresh corn in season for the best flavor, or frozen corn when fresh is unavailable.
- You can substitute heavy cream with half-and-half for a lighter version, but the chowder will be less rich.
- Adjust the amount of hot sauce and chili powder to your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
