Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken thighs
- Salt and pepper, to taste
- ½ cup butter
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon chopped garlic
- 1 teaspoon paprika
- 1 tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 4 cups frozen corn
- 1 large russet potato, diced small
- 4 green onions, chopped
Instructions
- Heat the Oil and Cook Chicken: Heat olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until golden brown on both sides and cooked through. Remove the chicken from the pot and set aside on a cutting board.
- Sauté Vegetables and Spices: Add butter to the pot, then add diced red onion and red bell pepper. Stir well and scrape any stuck bits from the bottom of the pot to incorporate flavor. Add chopped garlic, paprika, onion powder, salt, and pepper. Stir and cook for a few minutes until fragrant.
- Add Flour and Cook: Sprinkle in the flour and stir well to coat the vegetables. Continue cooking for a few more minutes to cook out the raw flour taste and start thickening the base.
- Add Broth and Cream: Gradually add chicken broth while stirring constantly. Allow the mixture to thicken slightly, then stir in the heavy cream until fully combined.
- Add Corn and Potatoes: Add frozen corn and diced potatoes to the pot. Stir well and bring to a simmer. Let the soup cook over medium heat, stirring occasionally, until the potatoes are fork tender, about 20 minutes.
- Combine Chicken and Green Onions: Dice the cooked chicken thighs into bite-sized pieces and add them back into the pot. Stir in chopped green onions and let heat through.
- Serve: Ladle the chowder into bowls and serve warm for a delicious and comforting meal. Enjoy!
Notes
- Use bone-in chicken thighs for more flavor, but cooking time may increase.
- For a lighter version, substitute half-and-half for heavy cream.
- If you prefer a thicker chowder, use slightly less broth or simmer longer to reduce.
- You can substitute corn on the cob cut fresh kernels if preferred over frozen corn.
- Make sure to dice the potatoes small to ensure they cook through in the simmer time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
