Ground Chicken, Corn & Potato Chowder
• 1 lb ground chicken
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled & diced (Yukon gold or russet)
• 1½–2 cups corn (fresh, frozen, or canned)
• 3 cups chicken broth
• 1 cup milk or half-and-half (use cream for richer chowder)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (smoked if you have it)
• ½ tsp dried thyme (or Italian seasoning)
• Optional: ½ cup shredded cheddar, chopped bacon, green onions, parsley
Instructions
1. Brown the chicken
Heat butter/oil in a large pot over medium heat. Add ground chicken, breaking it up as it cooks. Season lightly with salt and pepper. Cook until no longer pink (5–6 min).
2. Build the base
Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
3. Add potatoes & broth
Stir in potatoes, broth, paprika, and thyme. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, until potatoes are fork-tender.
4. Corn & cream
Add corn and milk/cream. Simmer uncovered 5 more minutes.
5. Thicken (optional but recommended)
Use a potato masher to lightly mash some potatoes in the pot, or blend 1–2 cups and stir back in.
6. Finish
Taste and adjust seasoning. Add cheese if using and stir until melted.