Ingredients

2 tablespoons butter

1 small onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

2 tablespoons all-purpose flour

4 cups chicken broth

2 medium Yukon Gold potatoes, diced

2 cups cooked shredded chicken

2 cups corn kernels (fresh, frozen, or canned)

1 cup heavy cream

1 teaspoon fresh thyme (or ½ teaspoon dried)

½ teaspoon smoked paprika

Salt and black pepper, to taste

Chopped fresh parsley for garnish

Instructions

Step 1: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to cook out the raw flour taste and help thicken the chowder.

Step 3: Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes, thyme, smoked paprika, salt, and black pepper. Stir well to combine.

Step 4: Bring the chowder to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Stir in the cooked shredded chicken and corn. Continue cooking for 5 minutes to heat through and blend the flavors.

Step 6: Reduce the heat to low and slowly pour in the heavy cream. Stir until fully combined. Heat gently for 2–3 minutes, but do not let the chowder boil after adding the cream to prevent separation.

Step 7: (Optional) For a thicker chowder, mash some of the potatoes directly in the pot or blend about 1 cup of the soup and stir it back in. If it’s too thick, add a splash of chicken broth or milk until desired consistency is reached.

Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley. Serve hot, optionally topped with crispy bacon, shredded cheddar, green onions, or oyster crackers, alongside crusty bread, biscuits, or cornbread.

Tips & Variations

Use leftover rotisserie chicken or poach your own chicken breasts for convenience and flavor.

Swap smoked paprika for regular paprika if you prefer a milder spice.

For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.

Add a pinch of cayenne pepper or hot sauce for a spicy kick.

Fresh corn on the cob adds extra sweetness when in season—just cut the kernels off the cob and add them in.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or milk if the chowder has thickened too much. Avoid boiling after reheating to keep the cream from separating. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken or vegetables for this chowder?

Yes, frozen cooked chicken and vegetables work well. Just be sure to thaw them before adding, or adjust cooking times accordingly if adding frozen ingredients directly.

How can I make this chowder thicker or thinner?

To thicken, mash some of the potatoes in the pot or blend a portion of the soup and stir it back in. To thin, simply add more chicken broth or a splash of milk until you reach the desired consistency.