How to Make Cozy Chicken and Corn Chowder.
Chicken and Corn Chowder: A Comforting Soup for the Soul
Hey there! Today, I’m excited to share with you one of our family’s favorite recipes! This wonderful soup has been a staple in our household for years, and I just can’t wait for you to try it out and experience the deliciousness that is in every spoonful.
This hearty chowder is a true classic, packed with tender chicken, sweet corn, and tangy Greek yogurt. But what makes it truly special is its versatility. The chicken can be omitted for a vegetarian version, or even swapped to fish (cod works great) for a pescatarian version! Whether you’re a meat-lover or a plant-based enthusiast, this recipe has got you covered.
This chowder is more than just a recipe – it’s a hug in a bowl. It’s the perfect remedy for a chilly evening, a busy day, or just when you need a little pick-me-up. The comforting flavors and creamy texture will wrap you in a warm embrace, leaving you feeling cozy and content.
Ready in only 30 minutes!
So, what makes this chowder so special? For starters, it’s incredibly easy to make! With just a few simple ingredients and a quick simmer, you’ll be enjoying a delicious, homemade soup in no time. And the best part? It’s perfect for any occasion – whether you’re feeding a crowd or just need a quick weeknight dinner.
Grab a spoon, get cozy, and let’s dive in! This Chicken and Corn Chowder is sure to become a new family favorite, and I can’t wait to hear how much you love it. Whether you’re a seasoned cook or a culinary newbie, this recipe is sure to bring a smile to your face and a warmth to your heart.
Chicken and Corn Chowder
Equipment
- Soup pot, 2 quarts or larger
- Instant pot, optional but recommended!
Ingredients
- 2 avocado medium dice
- 1 1/2 lb chicken breast boneless, skinless
- 6 cups chicken or vegetable stock Homemade if you can!
- 4 cups frozen corn
- 3 cloves garlic minced, separated
- 2 green bell peppers remove seeds, medium dice
- 1 bunch green onions sliced, separate green and white parts
- 2 jalapeño peppers remove seeds, small dice
- 1 lime
- ½ cup plain Greek yogurt
- 1 yellow onion medium dice
- 1 teaspoon black pepper
- 3 teaspoons chili sauce siracha or any brand is fine
- 2 tablespoons olive oil
- salt to taste I used about 2 tsp total
- 1 cup Water or stock if using instant pot
Instructions
- Wash and dry all the fresh produce.
- Using a clean cutting board, peel and medium dice one yellow onion, trim, seed, and medium dice green bell peppers, peel and mince garlic. Add to medium bowl (reserve 1 clove of garlic for sauce.)2 green bell peppers, 1 yellow onion, 3 cloves garlic
- Slice jalapeños lengthwise and remove seeds and ribs with a spoon. Mince and add to bowl. Careful to not touch your eyes, gloves recommended. Slice and separate green onion, add white parts to the bowl.2 jalapeño peppers, 1 bunch green onions
- Preheat large soup pot over medium heat.
- Prepare chicken breast by pounding to the same thickness, salt and pepper both sides.1 1/2 lb chicken breast
- Add 1 Tbsp oil to soup pot once hot, swirl to coat.
- If not using an instant pot, add chicken to pot and cook approx. 5 minutes a side, until cooked through. 175℉ for pulled chicken. Set aside.
- If using an instant pot, place chicken breast and 1 cup of water or stock into the insert. Set to high pressure, 10 minutes. Let natural release for 10 minutes after it has finished the cook time, then vent the remaining pressure. Set aside.1 cup Water or stock
- Add 1 Tbsp oil to the same pot, add veggies from the bowl. Cook, stirring often, until they start to soften, 6–8 minutes. Use the same bowl for the next step.
- While the veggies cook, juice lime into the bowl. Add yogurt, chili sauce, reserved garlic, salt and pepper. Whisk to combine, set aside.½ cup plain Greek yogurt, 3 teaspoons chili sauce, 1 lime
- Halve and pit the avocados, either peel or dice in shell, then scoop out with a spoon. Set aside.2 avocado
- Once the veggies have softened, add broth, corn, salt and pepper, cover and bring to a boil. Once boiling, reduce heat to low, let simmer for 5 minutes.6 cups chicken or vegetable stock, 4 cups frozen corn, 1 teaspoon black pepper, salt to taste
- Meanwhile, shred the chicken with 2 forks. Set aside.
- Use a stick blender, or add half of the soup to a blender, if desired. Be careful of hot soup in the blender. Return to pot, add shredded chicken, stir and turn off heat.
- To serve, ladle soup into bowls. Top with yogurt sauce, green onions, and avocado. Enjoy!