Chicken Corn Chowder
A thick and hearty soup made up of chicken, potatoes, onion, garlic, and corn.
total time: 1 hour 30 minutes
recipe by: Frankie
- 1 TBSP olive oil
- 2 pounds bone-in skin-on chicken thighs
- salt & pepper
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 5 cups water
- 2 pounds russet potatoes, cut into roughly 1-inch pieces
- 3 cups corn kernels
- Pat the chicken thighs dry with a paper towel. Season the chicken generously all over with salt & pepper and set aside.
- Heat the oil in a dutch oven over medium-high heat. When the oil is very hot add the chicken skin-side down in the oil. Cook until the skin is well browned, about 4 minutes. Transfer the chicken to a plate and set aside.
- Keep the dutch oven over medium-high heat and add the onion and garlic. Cook, stirring often, for about 2 minutes.
- Return the chicken to the pot, pour in the water and bring to a boil.
- Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat until chicken is very tender, about 40 minutes.
- Transfer the chicken thighs to a plate and set aside to cool.
- Add the potatoes, 1/2 tsp salt, and 1/2 tsp pepper to the dutch oven and return to a boil over medium heat. Cook until the potatoes are tender, 15 to 20 minutes.
- Reduce the heat to low. Transfer about half the contents of the dutch oven to a blender and puree then pour the puree back into the dutch oven with the rest of the soup.
- Shred the chicken, discarding the skin and bones. Add the shredded chicken into the dutch oven and stir to combine.
- Stir in the corn and simmer the soup until heated through, about 5 minutes.
- Season the soup with salt & pepper to taste.