Chicken and Corn Chowder (Light and Creamy!) Recipe
This Chicken and Corn Chowder is a light and creamy soup packed with sweet corn, tender chicken thighs, and a hint of smoky chipotle. Perfect for a comforting meal that balances rich flavors with fresh collard greens and a splash of lime.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Vegetables and Herbs
- 4 ears sweet corn, shucked
- ½ large yellow onion, diced (~1 cup)
- 3 large cloves garlic, minced
- 1 bunch collard greens, stemmed and finely chopped (2 cups)
- Cilantro and lime wedges, for serving (optional)
Meat
- 12 ounces boneless, skinless chicken thighs, cut into ¾ inch chunks
Dairy
- 3 tablespoons butter
- 1 ½ cups half-and-half
Pantry Items
- 2 chipotles in adobo, minced + 2 teaspoons adobo sauce
- Kosher salt, to taste
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can corn kernels, drained
Instructions
- Prepare the Corn: Stand each ear of sweet corn on its end and carefully slice the kernels off with a sharp knife. Reserve the cobs for later use.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add Chipotles and Corn Cobs: Stir in the minced chipotles and adobo sauce to the aromatics. Add the reserved corn cobs to the pot and cook for about 5 minutes to infuse the broth with corn flavor.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Let it simmer for 20 minutes, allowing the flavors to meld and the broth to take on a sweet, smoky taste from the corn cobs and chipotles.
- Cook the Chicken: Remove the corn cobs from the pot and discard. Add the chicken thigh chunks to the simmering broth and cook until the chicken is cooked through, about 10 minutes.
- Add Corn Kernels and Collards: Stir in the fresh corn kernels from the ears as well as the canned corn kernels along with the chopped collard greens. Cook until the greens are tender, approximately 5 minutes.
- Finish with Creaminess: Lower the heat and add the half-and-half to the chowder. Stir gently and warm through without boiling to prevent curdling. Season with kosher salt to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for a bright finishing touch, if desired.
Notes
- Removing the corn cobs after simmering enriches the broth with a natural sweetness and avoids texture issues in the final chowder.
- Use boneless, skinless chicken thighs for tender, juicy meat; chicken breasts can be substituted but may be less flavorful.
- The chipotles in adobo add a smoky heat; adjust the quantity to your spice preference or omit for a milder soup.
- Half-and-half creates a creamy texture without being too heavy; for dairy-free options, substitute with coconut milk.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.
