Ginger Chicken Chowder

Warm up with a bowl of hearty and aromatic Ginger Chicken Chowder, a comforting spin on classic chicken soup infused with the zesty kick of fresh ginger. This one-pot recipe combines tender bites of seasoned chicken thighs, creamy red potatoes, sweet corn, and a medley of colorful vegetables, all enveloped in a velvety broth enriched with heavy cream. The grated ginger and garlic add a bold and invigorating depth of flavor, while the fresh parsley garnish brings a burst of brightness to every spoonful. Ready in under an hour, this satisfying chowder is perfect for weeknight dinners or cozy weekend meals. Serve it with crusty bread or crackers for the ultimate comfort food experience!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (cubed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion (diced)
• 1 tablespoon fresh ginger (grated)
• 3 cloves garlic cloves (minced)
• 2 medium carrots (diced)
• 2 stalks celery stalks (diced)
• 3 medium red potatoes (diced)
• 4 cups low-sodium chicken broth
• 1 cup whole kernel corn (drained, if canned)
• 1 cup heavy cream
• 2 tablespoons fresh parsley (chopped)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the cubed chicken thighs with salt and black pepper, then add them to the pot. Cook the chicken for 5-7 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.

Step 5

Add the diced carrots, celery, and red potatoes to the pot. Stir to combine and cook for another 5 minutes, allowing the vegetables to begin to soften.

Step 6

Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring the mixture to a gentle boil.

Step 7

Reduce heat to a simmer and return the cooked chicken to the pot. Cook for 15 minutes, or until the potatoes are tender.

Step 8

Stir in the corn and heavy cream, and let the chowder simmer for an additional 5 minutes to heat through and thicken slightly.

Step 9

Taste and adjust seasoning with additional salt and pepper as needed.

Step 10

Garnish the chowder with chopped fresh parsley before serving. Enjoy warm with crusty bread or crackers!

Nutrition Facts

Serving size	2802.9 grams (2802.9g)

Amount per serving	% Daily Value*
Calories	2761

Total Fat 163.80g	210%
Saturated Fat 66.50g	333%
Polyunsaturated Fat 2.70g
Cholesterol 734mg	245%
Sodium 3858mg	168%
Total Carbohydrate 165.50g	60%
Dietary Fiber 23.00g	82%
Total Sugars 40.80g
Protein 147.60g	295%

Vitamin D 32IU	159%
Calcium 277mg	21%
Iron 10mg	54%
Potassium 4610mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 21.7%

Carbs: 24.3%