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Chicken Potato Broccoli Corn Chowder

chicken soup
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Ingredients

Scale
  • 1 tablespoon butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 cups Yukon gold potatoes, diced into ½-inch pieces
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 2 cups cooked shredded chicken
  • 2 cups low-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften and onions become translucent.
  3. Stir in the minced garlic and dried thyme. Cook for 30-45 seconds until fragrant.
  4. Add diced potatoes to the pot, stirring to coat them in the aromatic mixture. Cook for about 8 minutes, stirring occasionally, until potatoes begin to soften.
  5. Sprinkle the flour over the vegetable mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the bay leaf, then bring mixture to a gentle simmer.
  7. Stir in the broccoli florets and corn kernels. Cook for 3 minutes, or until broccoli turns bright green but maintains some crunch.
  8. Add the shredded chicken and continue to simmer for 5 minutes, allowing flavors to meld.
  9. Reduce heat to low and stir in the heavy cream. Allow chowder to heat through without boiling, about 2-3 minutes.
  10. Remove the bay leaf. Taste and season with salt and freshly ground black pepper as needed.
  11. Ladle hot chowder into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For a thicker chowder, mash some of the cooked potatoes against the side of the pot with a wooden spoon.
  • Rotisserie chicken works wonderfully in this recipe for convenience.
  • This soup can be made ahead and reheats well—flavors often improve the next day.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken potato broccoli corn chowder, chicken soup, potato chowder, broccoli soup, corn chowder, creamy soup, hearty soup

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