Description
This hearty Chicken Corn Chowder combines tender chicken thighs with sweet corn and fresh vegetables in a creamy, flavorful broth. Perfect as a comforting meal, this chowder is thickened with a milk-based roux and flavored with fresh thyme and lemon juice, making it a delicious and wholesome dish suitable for any day.
Ingredients
Scale
Chicken and Flour
- 1 1/2 pounds chicken thighs, diced into 1/2 inch pieces
- 1/2 cup all-purpose flour, plus 2 tablespoons
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 16 ounces frozen or fresh corn
- 3 spring onions, diced
- 1 tablespoon fresh thyme
Liquids and Fats
- 2 tablespoons butter
- 1 cup skim milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lemon juice
Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare Butter and Brown Chicken: Heat 1 tablespoon of butter over medium-high heat in a large pot or Dutch oven. Dredge chicken pieces in 1/2 cup flour, shaking off excess, then add to the hot butter. Cook until browned, about 6 minutes. Remove and set aside.
- Sauté Vegetables: Add remaining tablespoon of butter to the pot. Once melted, add diced onion and cook for 3 minutes until starting to soften. Add diced red bell pepper and cook for 2 more minutes, then stir in minced garlic and cook for 30 seconds to release aroma.
- Make Roux and Add Milk: Sprinkle the remaining 2 tablespoons of flour over the vegetables. Stir thoroughly to coat and cook briefly. Slowly pour in the skim milk while stirring constantly to avoid lumps. Continue stirring until the sauce thickens, approximately 2 to 3 minutes.
- Combine Stock and Corn: Add vegetable stock, corn, fresh thyme, kosher salt, and black pepper to the pot. Stir to combine all ingredients. Bring the mixture to a low boil, then reduce heat to a simmer and cook for 10 minutes, stirring occasionally to prevent sticking.
- Optional Blending for Creaminess: For a thicker, creamier chowder, use an immersion blender or transfer half of the soup to a high-speed blender. Blend until smooth, then return to the pot and mix well.
- Reintroduce Chicken: Return the browned chicken pieces to the pot. Simmer the chowder for an additional 6 minutes to ensure chicken is fully cooked and flavors meld.
- Finish and Garnish: Remove the pot from heat. Stir in freshly squeezed lemon juice and diced spring onions, reserving some spring onions for garnish if desired.
- Serve or Store: Serve the chowder immediately while hot. Alternatively, refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Using skinless, boneless chicken thighs adds flavor and tenderness to the chowder.
- If a thicker chowder is preferred, blending half the soup enhances creaminess without losing texture.
- For richer flavor, substitute vegetable stock with chicken stock.
- Adjust salt and pepper to taste based on dietary preferences.
- Leftovers keep well refrigerated and can be reheated gently on the stovetop.
