Simple Chicken Corn Chowder

Ingredients

1.5 lbs chicken breast, cooked and shredded

2 tbsp butter

1 medium onion, finely diced (optional, can be strained/blended later for smooth broth)

3 garlic cloves, minced

1 tsp paprika (gives the orange color)

½ tsp chili powder or cayenne (optional, for warm color)

6 cups chicken broth

1 ½ tsp salt (or to taste)

½ tsp black pepper

2 cups corn kernels (fresh, canned, or frozen)

½–1 cup heavy cream (adjust depending on how creamy you want it)

1–2 tbsp cornstarch mixed with 2 tbsp water (optional, if you want slightly thicker soup)

1. Sauté aromatics

In a large pot, melt the butter over medium heat.

Add the diced onion and sauté until soft and lightly golden.

Add garlic and cook for 1 more minute.

2. Add seasoning

Green Chili Stew

Stir in:

This step creates the orange-red color similar to the image.

3. Add broth and chicken

Pour in the chicken broth and bring to a gentle simmer.

Add the cooked, shredded chicken.

Simmer for 10 minutes to blend flavors.

4. Add corn

Add the corn and simmer for another 5–8 minutes.

5. Add cream

Reduce heat to low and stir in the heavy cream.

Simmer lightly for 2–3 minutes.

Optional Thickening

If you want it slightly thicker (your image shows a medium broth, not thick):

Stir in the cornstarch slurry and simmer until slightly thickened.

6. Taste and adjust

Add salt or pepper as needed.

7. Serve

Ladle into a bowl and serve warm.

No garnish needed—keeps the rustic appearance of the photo.