The Best Corn Chowder Recipe
The Best Corn Chowder Recipe - delicious creamy corn chowder with shredded chicken, corn, vegetables, and a touch of a spicy kick from cayenne!
Servings: 8 servings
Calories: 669kcal
Equipment
Ingredients
- 1½ pounds cooked chicken shredded
- 2 cups diced onions
- 1 cup diced celery
- 2 15.25 ounce cans sweet corn kernels
- 1 tablespoon garlic paste
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- ¾ cup flour
- 2 cups chicken broth
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cayenne powder
- ½ teaspoon chili powder
Instructions
- In a large pot, add vegetable oil, onion, and celery. Saute on medium heat for 5 minutes, stirring occasionally.
- Add the corn and cook for another 5 minutes.
- Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Add the butter and flour and cook for 10 more minutes.
- While stirring, add the chicken broth, heavy cream, seasonings, and shredded chicken to the pot and cook for an additional 8-10 minutes until thickened.
- Ladle into bowls and serve.
Notes
- To shred the chicken, I boiled it until it was fully cooked, then placed in my stand mixer with a paddle attachment and mixed until it was shredded.
- This chowder is not spicy, but you could increase the cayenne or chili powder to increase the heat. With the current measurements they mostly add warmth and flavor.
- The onion amount can be reduced if you’re not a huge onion fan.
- 1 cup of diced carrots could be added to this recipe when the onions and celery go in the pot.
Nutrition
Serving: 1g | Calories: 669kcal | Carbohydrates: 21g | Protein: 26g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 971mg | Fiber: 2g | Sugar: 6g