When the chill of the season sets in, there’s nothing like a warm, hearty dish to make you feel cozy and content. Enter the Smoked Chicken Tenderloin and Sweet Corn Chowder – a dish that blends smoky, savory flavors with the natural sweetness of corn for an unforgettable experience in every spoonful.

The Perfect Blend of Comfort and Flavor

This chowder takes the concept of comfort food to a new level by combining the rich, deep taste of smoked chicken tenderloin with the creamy texture of a classic chowder. The addition of sweet corn brings a touch of natural sweetness that perfectly balances the smoky undertones, while diced potatoes add heartiness to the dish.

Whether you’re serving this chowder as the star of a cozy weeknight dinner or offering it as a crowd-pleaser at a gathering with friends, its flavor is bound to make an impression.

Ingredients You’ll Need:

2 tablespoons olive oil
1 pound smoked chicken tenderloin, shredded
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups sweet corn kernels (fresh, frozen, or canned)
2 large Russet potatoes, peeled and diced
1 cup heavy cream
Salt and pepper to taste
1 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped

Step-by-Step Instructions:

Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and releases its fragrant aroma.
Incorporate the Smoked Chicken: Add the shredded smoked chicken tenderloin to the pot, stirring to ensure it’s well combined with the sautéed onion and garlic.
Build the Base: Pour in the chicken broth, followed by the sweet corn kernels and diced potatoes. Bring the mixture to a rolling boil.
Simmer to Perfection: Reduce the heat and let the chowder simmer for 15-20 minutes, or until the potatoes are fork-tender.
Add the Creamy Touch: Stir in the heavy cream, then season with salt, pepper, and smoked paprika. Simmer for an additional 5 minutes to allow the flavors to meld beautifully.
Finish and Serve: Ladle the hot chowder into bowls and garnish with freshly chopped parsley. Serve immediately and enjoy the warm, smoky, and sweet flavors that make this dish a standout.

Tips for the Best Results:

Smoked Chicken Substitution: If smoked chicken tenderloin isn’t available, smoked turkey or rotisserie chicken with a touch of liquid smoke can be a great alternative.
Corn Variety: Fresh corn gives the best flavor, but frozen or canned corn works perfectly when convenience calls.
Texture Preferences: For a thicker chowder, use an immersion blender to blend a portion of the soup before adding the heavy cream.

Why You’ll Love This Recipe

Smoked Chicken Tenderloin and Sweet Corn Chowder is not just a meal; it’s an experience. The blend of savory, smoky chicken with the creamy broth and the gentle sweetness of corn creates a perfect harmony. It’s a dish that feels like an embrace in a bowl, ready to warm up your evenings and brighten your gatherings. Give it a try, and let this chowder become your go-to recipe when comfort calls.

Smoked Chicken Tenderloin and Sweet Corn Chowder

Author: Alice

Print Recipe

Description

Warm up your culinary repertoire with this creamy and savory chowder. Infused with the smoky richness of chicken tenderloin and the natural sweetness of corn, this dish offers a comforting embrace in every spoonful. Perfect for a cozy dinner or a gathering with friends, it’s a flavor experience you don’t want to miss.

Ingredients

– 2 tablespoons olive oil
– 1 pound smoked chicken tenderloin, shredded
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups sweet corn kernels (fresh, frozen, or canned)
– 2 large Russet potatoes, peeled and diced
– 1 cup heavy cream
– Salt and pepper to taste
– 1 teaspoon smoked paprika
– 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.
2. Add the shredded smoked chicken tenderloin to the pot, stirring to combine with the onions and garlic.
3. Pour in the chicken broth, sweet corn kernels, and diced potatoes. Bring the mixture to a boil.
4. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
5. Stir in the heavy cream, salt, pepper, and smoked paprika. Simmer for an additional 5 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh parsley.

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