This Sweet Corn and Chicken Chowder is a perfect segue into comfort food. Late summer’s bounty meets cozy flavors of fall in this make-ahead, one-pot wonder.
Still on a corn-kick here at Give it Some Thyme, and with good reason. The farmers’ market table was piled high with perfectly kerneled, sweet white corn. I couldn’t resist. With our family fantasy football draft slated for Labor Day, I wanted to pair our Turkey Chili with another make-ahead that would have a different flavor profile but still work with chili bar toppings. This deliciously light and slightly creamy chowder loaded with butternut squash, potatoes, and leeks checked all the boxes, and then some.
Can’t forget about the red bell pepper, onion, garlic, and thyme! All of the above fuse into incredible flavor. And, have no fear. This chowder works through all seasons with a little help from the frozen section in your grocery store. What you can’t find fresh, buy frozen and thaw. All good.
I’m a huge fan of Costco’s rotisserie chicken. It’s $5 and it’s good! A super time saver in recipes like this. You’re welcome to poach or roast your own chicken, but making a quick trip to your favorite rotisserie chicken place will save you time with little heartache on the wallet.
The longest part of this recipe is the prep. In full disclosure, there’s a good amount of chopping. When that’s done, all comes together rather quickly. You’ll begin sautéing the leeks, peppers, and onion. The remaining cast synchronizes at a rhythmic pace.
The next thing you know, a pot of incredibly fresh and eye-catching ingredients happily accumulated, but just waiting for a ladle to break the bond. Happy tummies follow. Enjoy!
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Here are a couple more gameday and crowd-pleasing entertaining favorites – Grilled Tomato Gazpacho with Cucumber and Basil and Black Bean Sweet Potato Stew. Serve it up with Sundried Tomato Skillet Cornbread, and your gang will all rise whenever you enter a room. Cheers!!
Sweet Corn and Chicken Chowder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 leeks thinly sliced, white and light green parts only
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 1 ½ tablespoons garlic, minced
- ¼ cup flour
- 8 cups low-salt chicken broth
- 4 cups ¾-inch cubes butternut squash, peeled and seeded (about a 2lb squash)
- 4 cups ¾-inch cubes russet potatoes, peeled (about 1 ½ lbs potatoes)
- 2 tablespoons fresh thyme
- 4 cups fresh or frozen, thawed corn kernels (6-8 ears fresh corn)
- 1 cup heavy cream
- 4 cups cubed rotisserie chicken, white and dark meat, skin removed
- 1 cup thinly sliced green onions, plus more for garnish
- 2 tablespoons fresh cilantro, chopped for garnish
- In a large Dutch oven or stock pot, heat olive oil and butter over medium-high heat. Add leeks, peppers, and onion. Sauté until vegetables are soft, 8-10 minutes. Stir in garlic, and cook 1-2 minutes. Add flour, and stir 2 minutes. Mix in broth, then butternut squash, potatoes, and thyme. Bring to boil then reduce heat to medium-low. Simmer partially covered until squash and potatoes are tender, 10-12 minutes. Add corn, cream, and chicken. Simmer 5 minutes. Remove from heat and stir in 1 cup green onions. Season with salt and pepper. (Can be made 1 day ahead. Let cool. Place in fridge uncovered until cold, then cover and keep chilled.) Rewarm over medium-low heat. Garnish with green onion and cilantro. Serve hot.
*Adapted from Bon Appétit October, 2003