Cooler weather invites the soothing embrace of a warm bowl of soup, and there's nothing quite like a robust chicken bean corn chowder to warm your spirits. Today, I'll guide you through creating a hearty winter comfort dish that's easy to make, delicious, and perfect for those chilly evenings.
Ingredients for Chicken Bean Corn Chowder
Here are the ingredients you’ll need to prepare a nourishing bowl of this soup:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 carrots, diced
- 2 medium potatoes, cubed
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained (or use frozen corn for a fresher taste)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup heavy cream
- 1 tsp dried thyme
- 1⁄2 tsp smoked paprika
- Salt and pepper to taste
Preparation Steps
Let’s delve into the steps to create your chicken bean corn chowder:
1. Sauté the Base
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Aromatic and Vegetables
Stir in the garlic, celery, and carrots. Cook for another 5 minutes or until the vegetables start to soften. This step adds depth to the flavor of your soup.
3. Potatoes and Broth
Add the cubed potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, roughly 15 minutes.
4. Adding the Stars
- Mix in the beans, corn, and cooked chicken.
- Simmer for 10 minutes to meld the flavors.
5. Creamy Texture
Pour in the heavy cream, and season with thyme, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally to avoid sticking.
👩🍳 Note: If you prefer a thicker chowder, use a potato masher to partially mash the potatoes, which will thicken the soup naturally.
Serving Suggestions
- Accompaniment: Serve with crusty bread or a side salad for a complete meal.
- Toppings: Sprinkle with fresh chives, crumbled bacon, or shredded cheese for added flavor.
- Garnish: A small dollop of sour cream or a drizzle of hot sauce can complement the richness.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Carbohydrates | 35g |
| Fat | 18g |
| Protein | 20g |
| Fiber | 5g |
Crafting this chicken bean corn chowder isn't just about creating a meal; it's about setting the stage for a heart-warming experience. Every spoonful delivers comfort, with the creamy consistency, the warmth from the spices, and the wholesomeness of its ingredients. With the soup now ready, it's time to enjoy your culinary creation.
Can I make this soup vegetarian?
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Yes, you can omit the chicken and substitute chicken broth with vegetable broth. For added protein, consider adding extra beans or tofu.
How can I store and reheat the leftover soup?
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Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
Can I freeze chicken bean corn chowder?
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Yes, this soup freezes well. Cool it completely before freezing in airtight containers. Thaw in the fridge overnight and reheat, adding more broth or water if necessary.
What can I substitute for heavy cream?
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Try using half-and-half or evaporated milk for a lighter version. For a dairy-free option, coconut milk can be a rich alternative.
How do I thicken the chowder if it’s too runny?
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To thicken the chowder, mash some of the potatoes in the soup or mix in a slurry of cornstarch and water. Gradually add the slurry while stirring until you reach the desired consistency.
