Fresh Corn & Chicken Chowder

Corn is in season! If you’re looking for ways to use it up, look no further than this super filling, hearty and wholesome Fresh Corn and Chicken Chowder.

Yes, yes, we’re having corn again!! I told you, I love fresh corn so much that when it’s in season I tend to go overboard, buy way too much and then have to find creative ways to use up all of my overages.

I really wish there was a way to preserve the freshness of corn in all its splendor and glory, but sadly, nothing even comes close to beating the real thing. Frozen isn’t bad, but still; it’s totally not the same. It’s just never as crisp and juicy and sweet and tasty… It’ll never pop in your mouth the way fresh corn does. And don’t even get me started on the canned stuff; That’s just a poor excuse for corn, if you ask me.

Really, fresh is the way to go, and there’s only one thing to do and that’s take full advantage of it while its [too] short season lasts.

Let me tell you, this super filling, hearty and wholesome Fresh Corn and Chicken Chowder sure is a good way to honor this noble grain.

It’s filled with loads of crisp corn kernels, huge chunks of chicken and creamy new potatoes. Just like the fresh corn that goes in its making, it’s sort of a bridge that connects and celebrates the warm days of summer that are soon to make way for the fresher days of Fall…

It’s a veritable celebration of the 2 seasons, really!

I’ve no doubt that once you’ve tried that chowder, you’ll find yourself buying extra corn just so you can whip up a batch!

Heat the olive oil in a large saucepan set over medium heat; add the onion, celery, garlic, salt, pepper and cayenne.

Cook, stirring often, until vegetables begin to soften and take on a slight golden coloration, about 5 minutes, and then add the potatoes and continue cooking for about 1 minute.

I chose to use baby new potatoes for this recipe, because they happen to be in season at the same time as fresh corn, but say you decided to make this chowder when neither was in season and to use frozen corn instead of fresh, feel free to sub any kind of potatoes you can find. Just be sure to peel them if they are thick skinned!

Now add the chicken broth and water. Bring to a simmer, then lower the heat and continue to simmer uncovered for 8 to 10 minutes, or until the potatoes are fork tender.

As usual, I used my crazy delicious homemade chicken broth but if you didn’t have access to that, feel free to use your favorite chicken broth or stock, or even bone broth!

Next, add the corn kernels and simmer for an additional 4 minutes, until the corn is completely cooked.

Transfer 2 cups of the soup to a food processor or blender and process until smooth.

Stir the mixture right back into the pot and then add the cooked chicken and bell pepper; stir well and bring back to a simmer.

Meanwhile, dilute the corn starch in the milk (feel free to use dairy or non-dairy) and then add this “slurry” to the simmering soup. Stir well and bring back to a full simmer.

Make sure you continue cooking your chowder for at least one minute or until it’s nice and thick!

Serve while it’s hot, garnished with a little bit of freshly chopped parsley and a sprinkle of cayenne pepper, if desired.

I strongly recommend that you desire. Especially the cayenne pepper!

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Fresh Corn & Chicken Chowder

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Corn is in season! If you're looking for ways to use it up, look no further than this super filling, hearty and wholesome Fresh Corn and Chicken Chowder.

Servings: 4

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1/2 tsp salt, I use Himalayan salt
• 1/4 tsp ground white pepper
• 1/8 tsp cayenne pepper
• 10 baby new potatoes, quartered
• 3 cups chicken broth
• 2 cups water
• 4 cups raw fresh corn kernels, from 5-6 ears, or use frozen
• 1/2 medium red bell pepper, chopped
• 2 cups cooked chicken, cubed
• 1/2 cup milk of choice
• 3 tbsp corn starch

Optional garnish

• Chopped fresh parsley
• Cayenne pepper

Instructions

• Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, garlic, salt, pepper and cayenne; cook, stirring often, until vegetables begin to soften and take on a slight golden coloration, about 5 minutes.
• Add the potatoes and continue cooking for about 1 minute, then add the chicken broth and water. Bring to a simmer, then lower the heat and simmer uncovered for 8 to 10 minutes, or until the potatoes are fork tender.
• Add the corn kernels and simmer for an additional 4 minutes, until the corn is completely cooked.
• Transfer 2 cups of the soup to a food processor or blender and process until smooth. Stir the mixture back into the pot and then add the cooked chicken and bell pepper; bring back to a simmer.
• Meanwhile, dilute the corn starch in the milk and then add this to the simmering soup. Stir well and bring back to a simmer, then continue cooking for at least one minute or until thickened.
• Serve hot, garnished with fresh chopped parsley and a sprinkle of cayenne pepper, if desired.

Nutrition

Calories: 437kcal, Carbohydrates: 45g, Protein: 23g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 1331mg, Potassium: 778mg, Fiber: 4g, Sugar: 8g, Vitamin A: 760IU, Vitamin C: 41.7mg, Calcium: 84mg, Iron: 2.4mg

Course: Soup

Cuisine: American

Author: Sonia! The Healthy Foodie

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