Chicken and Corn Chowder
This creamy chicken and corn chowder is an easy, comforting soup packed with tender chicken, sweet corn, potatoes, and southwestern spices. A hearty and delicious one pot dinner.
Equipment
- large dutch oven
- High speed blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs (boneless,skinless) diced
- 1 large onion diced
- 2 cloves garlic minced
- 1 large red bell pepper diced
- 1 teaspoon smoked paprila
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken broth
- 2 cups milk
- 4 cups yukon gold potatoes diced into 1 inch cubes
- 5 cups corn fresh or frozen
- 2 teaspoons kosher salt plus extra for seasoning to taste
- 2 teaspoons ground black pepper plus extra for seasoning to taste
- 4 ounces cream cheese
- 1 tablespoon fresh lime juice
Instructions
- Heat olive in in a large dutch oven over medium heat. Add the diced chicken thighs to the pan and season with salt and pepper. Cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and transfer to a plate.
- Add in the onion, garlic and red bell pepper to the pan along with the smoked paprika, cumin, garlic powder and onion powder. Saute for 4-5 minutes until fragrant and the onions are translucent.
- Pour in the chicken broth and milk, add in the potatoes and corn. Bring to a simmer and cook for 20 minutes or until the potatoes are fork tender.
- Transfer 2 cups of the broth mixture including potatoes, corn and other vegetables to a blender and blend on medium speed until smooth (alternately you can use and immersion blender and puree about 1/3 of the soup). Return the puree to the pot, stirring to fully combine.
- Add the cream cheese, cooked chicken and lime juice. Stirr until the cream cheese has melted. Taste the chowder and season with additional salt and pepper as needed. Serve as desired.
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