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–+ servings

Creamy Halal Chicken and Corn Chowder with Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1.5 lbs halal boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 tbsp unsalted sweet cream butter divided
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour for thickening roux
  • 4 cups halal chicken bone broth or low-sodium stock
  • 1.5 lbs Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups sweet yellow corn (fresh or frozen)
  • 1 cup heavy whipping cream or half-and-half
  • 1 tsp smoked paprika
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 bay leaf whole
  • 1 1/2 tsp coarse kosher salt and cracked black pepper to taste
  • 3 tbsp fresh chives and parsley, finely minced for garnish

Method
 

  1. Sear Chicken: Heat 1 tablespoon of butter and olive oil in a large Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Sear for 4-5 minutes until golden on the outside (it will finish cooking in soup). Transfer chicken to a clean plate.
  2. Sauté Aromatics: Lower heat to medium. Melt remaining 2 tablespoons of butter in the pot. Add diced onion and celery, sautéing for 5 minutes until tender. Add minced garlic and cook for 1 minute until fragrant.
  3. Form the Roux: Sprinkle flour over the cooked vegetables. Stir continuously for 2 minutes to cook out raw flour taste and form a rich golden base.
  4. Simmer Chowder: Slowly pour in halal chicken broth while whisking constantly to dissolve the roux without lumps. Add diced Yukon gold potatoes, sweet corn, dried thyme, and bay leaf.
  5. Cook Potatoes: Bring soup to a boil, then reduce heat to medium-low. Cover partially and simmer for 15-18 minutes until potatoes are fork-tender.
  6. Mash for Creaminess (Chef Secret): Use a potato masher to lightly crush about 1/3 of the cooked potatoes right in the pot. This naturally thickens the chowder to rich restaurant consistency.
  7. Return Chicken & Add Cream: Return seared chicken and any resting juices to the pot. Stir in heavy cream and let simmer gently for 5 minutes until chicken is completely cooked through and chowder is velvety.
  8. Season & Serve: Discard bay leaf. Taste and adjust salt and pepper. Ladle into warm bowls, garnish with fresh chives, parsley, and optional sharp cheddar shreds.

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