Chicken and Corn Chowder
One pot and less than 30 minutes is all you need to make this delicious and comforting Chicken and Corn Chowder loaded with chicken and corn. We're accomplishing so much down home comfort today, all in one little bowl!
Servings: 6
Calories: 299kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts skinless and boneless cubed
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups milk *
- 2 cups chicken broth low sodium
- 14 ounce cream-style corn 1 can
- 14 ounce corn kernels 1 can
- 2 tablespoons hot sauce **
- 2 green onions chopped
- 2 tablespoons fresh cilantro chopped
- ½ cup Monterey Jack cheese shredded (optional for topping)
Instructions
- In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
- To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
- Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
- Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
Video
Notes
- * I made this with lactose free milk this time, but you can use any milk 2 or 3% or heavy cream if preferred.
- Use your favorite hot sauce or substitute it with ¼ teaspoon cayenne pepper if you wish.
- You can use leftover chicken, or a pre-made roast chicken for this recipe.
- Pat the chicken dry. Use paper towels to pat the pieces of chicken dry before sauteing them. Removing the excess moisture helps the chicken brown better, which adds even more flavor to the soup.
- Deglaze the pot. After the chicken broth and milk are added make sure to scrape the bottom of the pot to loosen any brown bits. This is done to add more flavor and prevent the bits from burning.
- Season at the end. To prevent oversalting, do not add more salt until right before serving the chowder. The broth and corn may have enough salt in them to season the soup.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 824mg | Potassium: 699mg | Fiber: 3g | Sugar: 10g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 189mg | Iron: 1mg