Stephanie Sullivan: Recipe - Chicken Corn Chowder

September 28, 2025

INGREDIENTS:

1 tablespoon unsalted butter or dairy-free butter
1 tablespoon olive oil
1 small onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 garlic cloves, chopped
2 tablespoons all purpose flour or gluten-free flour
2 ½ cups corn, fresh or frozen kernels, divided (1 cup for blending and 1 1/2 cup left whole)
1 teaspoon paprika
1 lb chicken tenders or boneless skinless chicken breast
2 8 oz each Yukon gold potatoes or russet potatoes, peeled (one diced and one cut in quarters for mashing later)
4 cups chicken broth or chicken bone broth
Kosher salt and black pepper, to taste
Chopped scallions or chives, for garnish
Optional: If you want it creamier you can stir in some half and half or drizzle with cream at the end.

DIRECTIONS: Add the butter and 1 tablespoon olive oil to a large heavy pot or Dutch oven. When melted, add the onion, carrots, celery and garlic to the skillet and sauté until tender, about 8 to 10 minutes. Sprinkle with flour and sauté about 2 minutes, to cook out. Meanwhile, blend 1 cup corn with 1 cup of the broth until mostly smooth. Add to the pot along with paprika, chicken, potatoes and remaining corn kernels. Pour in the chicken broth just enough to cover ingredients and bring to a boil. Cover and simmer on low, 22 to 25 minutes, until the potatoes are tender and the chicken is cooked through. Remove the quartered potato, mash until smooth, and stir it back into the chowder. Shred the chicken with two forks. Taste the soup, adjust salt and pepper to taste, pour into 6 bowls, and garnish with fresh herbs.

NUTRITION INFO: 1 1/2 cups, Calories: 378 kcal, Carbohydrates: 41 g, Protein: 16 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 643 mg, Fiber: 4 g, Sugar: 7 g

(Recipe and photo courtesy of Skinnytaste)