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Chicken and Corn Chowder

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5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 8 cups (4 servings)
Category Main Course
Cuisine American
Author Lauren Grant

Description

This easy 9-ingredient Chicken and Corn Chowder is full of flavor from chipotles, garlic, sweet corn and half-and-half. Chicken thighs stay nice and juicy in this creamy, but not too rich, chowder.

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Ingredients

  • 4 ears sweet corn, shucked
  • 3 tablespoons butter
  • ½ large yellow onion, diced (~ 1 cup)
  • 3 large cloves garlic, minced
  • 2 chipotles in adobo, minced + 2 teaspoons adobo sauce
  • Kosher salt
  • 1 bunch collard greens, stemmed and finely chopped (2 cups)
  • 4 cups low-sodium chicken broth
  • 12 ounces boneless, skinless chicken thighs, cut into ¾ inch chunks
  • 1 (15-ounce) can corn kernels
  • 1 ½ cups half-and-half
  • Cilantro and lime wedges, for serving, optional

Instructions

  • Cut kernels from 4 corn cobs; set kernels aside and reserve cobs.
  • Melt 3 tablespoons butter over medium heat in a large pot. Add ½ chopped onion, 3 minced cloves garlic, 2 minced chipotles, 2 teaspoons adobo and ½ teaspoon kosher salt; cook, stirring occasionally, until fragrant, about 3 minutes.
  • Add 1 bunch finely chopped collard greens and cook 5 minutes. Stir in 4 cups broth and reserved corn cobs; bring soup to a boil then reduce to a simmer and cook, partially covered, for 45 minutes.
  • Using tongs, transfer cobs to a plate; let cool.
  • Stir in fresh corn kernels, 1 pound chicken thighs cut into chunks, and 1 can corn and its juices; simmer until chicken is cooked through, 8–10 minutes.
  • Scrape back of a knife down length of cooled corn cobs to “milk” cobs; add scraped liquid and solids to soup; discard cobs.
  • Stir in 1½ cups half-and-half and season with salt to taste.
  • Serve with cilantro and lime wedges, if desired.

Equipment

large pot

Notes

Stored in an airtight container, this soup will last in the fridge for up to 4 days or up to 3 months in the freezer. Reheat the soup on the stovetop over medium-low just until heated through.
Once the half-and-half has been added, avoid bringing this soup to a boil. If it comes to a boil, you risk the dairy breaking. 

Nutrition

Serving: 2cupsCalories: 432kcalCarbohydrates: 41gProtein: 20gFat: 22gSaturated Fat: 11gCholesterol: 82mgSodium: 645mgFiber: 5gSugar: 10g
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