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Chicken and Corn Chowder

★★★★★ 4.9 (16 reviews)

Warm up on a chilly day with this creamy, comforting chowder that combines tender chicken and sweet corn. It’s easy to make and perfect for a cozy dinner that everyone will love.

◷45 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Step 1

Start by putting the chicken, peppercorns, salt, and water into a pot. Bring it to a boil, then cover and let it simmer gently for about an hour. Once done, take out the chicken and shred it, and strain out the peppercorns from the broth.

Step 2

Add the boiled corn to the chicken broth and let it cook on low heat for 15 minutes with the lid on.

Step 3

Next, toss in the orange carrot, red carrot, chili sauce, soy sauce, vinegar, salt, and cloves. Cover again and let everything cook for another 4-5 minutes.

Step 4

Add the capsicum and cabbage, cover, and cook for 4-5 more minutes on low heat.

Step 5

Stir in the cornflour slurry slowly, making sure to keep stirring so the soup thickens evenly.

Step 6

Pour in the beaten egg while stirring gently, and let it cook for about 3-4 minutes.

Step 7

Turn off the heat and serve the soup hot, topped with some boiled eggs if you like.

Why You’ll Love This Recipe

This dish is creamy, comforting, and packed with hearty ingredients. The combination of tender chicken and sweet corn creates a perfect balance of flavors. It’s a great meal for chilly days or when you want something satisfying and easy to make.

Serving Suggestions

Serve with warm crusty bread or buttery crackers to soak up the chowder. A simple green salad or steamed vegetables make a nice, fresh side to balance the richness. Garnish with chopped fresh herbs like parsley or chives for a pop of color and flavor.

Storage Tips

Let the chowder cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it’s too thick. This soup also freezes well for up to 2 months.