Creamy Chicken-Corn Chowder
- 15m Prep Time
- 50m Cook Time
- 1h 5mReady In
A creamy chowder with sweet corn and tender chicken, simmered in a rich broth with vegetables and fresh tarragon.
Ingredients
- 4 large ears corn shucked
- 1.13 kg bone-in chicken breasts skin removed
- Kosher salt and pepper
- 59.1 ml butter
- 14.8 ml olive oil
- 5 celery chopped
- 4 large carrots chopped
- 1 medium onion finely chopped
- 78.9 ml all-purpose flour
- 118 ml half-and-half
- 44.4 ml fresh tarragon chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 78.8 mg
- Iron: 1.55 mg
- Magnesium: 86.7 mg
- Phosphorus: 432 mg
- Potassium: 1096 mg
- Zinc: 1.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 59.1 ml butter
- 14.8 ml olive oil
- 78.9 ml all-purpose flour
- 118 ml half-and-half
Prepare
- 4 large ears corn, shucked
- 1.13 kg bone-in chicken breasts, skin removed
- Chop 5 celery
- Chop 4 large carrots
- 1 medium onion, finely chopped
- Chop 44.4 ml fresh tarragon
Let's Cook
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Step 1.
Cut the corn kernels from the cobs; set kernels aside. Scrape the juices from the cobs into a Dutch oven; add the cobs, along with 8 cups water, the chicken, and ½ teaspoon salt. Bring to a boil on high. Reduce the heat to maintain a gentle simmer. Cook for 20 to 25 minutes or until the chicken is cooked through, turning the chicken occasionally.
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Step 2.
Remove the pot from heat and let it cool slightly. Transfer the chicken to a large bowl. When it is cool enough to handle, remove and discard any bones; pull the meat into bite-size pieces. Remove and discard the cobs from the poaching liquid; reserve the liquid.
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Step 3.
In the same Dutch oven, heat the butter and oil on medium until the butter has melted. Add the celery, carrots, onion and ½ teaspoon salt. Cook for 10 minutes or until the vegetables are beginning to soften, stirring frequently.
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Step 4.
Sprinkle the flour over the vegetables; cook for 1 minute, stirring constantly. Stir in the reserved poaching liquid and the corn kernels. Bring to a boil on high; boil for 1 minute, stirring. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring occasionally.
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Step 5.
Stir in the half-and-half, tarragon, reserved chicken, 1 teaspoon salt and ½ teaspoon pepper. Cook for 1 to 2 minutes until heated through, then serve.