Description
A rich and creamy chowder featuring tender chicken, sweet corn, and a kick of jalapeño.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 jalapeños, seeded and minced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced jalapeños and garlic. Cook for 1 minute until fragrant.
- Whisk flour into the vegetable mixture and cook for 1 minute, stirring constantly.
- Gradually pour in chicken broth, whisking to prevent lumps. Bring to a simmer, scraping the bottom of the pot.
- Add shredded chicken and corn kernels. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in heavy cream. Heat through but do not boil.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or parsley, if desired.
Notes
- Adjust the amount of jalapeño based on your spice preference.
- For a thicker chowder, you can mash some of the vegetables against the side of the pot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken chowder, corn chowder, creamy soup, jalapeño soup, comfort food