Comforting Chicken and Corn Stew With Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt; 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 tsp chopped fresh thyme (or 3/4 tsp dried)
• 1 bay leaf
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter + 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 1/2 cups (375 g) corn kernels (fresh or frozen)
• 1 cup (240 ml) whole milk
• 2 tbsp chopped fresh parsley

Do This

• 1. Season chicken with salt and pepper.
• 2. Brown chicken in oil in a Dutch oven over medium-high heat (6–8 minutes); transfer out.
• 3. Sauté onion and celery in the pot (5 minutes); add garlic, thyme, bay, and paprika (30 seconds).
• 4. Stir in butter, then flour (1 minute) to make a quick roux.
• 5. Whisk in broth; add potatoes and simmer until tender (15–18 minutes).
• 6. Add corn, chicken, and milk; simmer until chicken reaches 165°F / 74°C and stew is lightly creamy (6–8 minutes). Finish with parsley.

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Why You’ll Love This Recipe

• Comforting and familiar flavors: chicken, corn, potatoes, and herbs in a cozy bowl.
• Lightly creamy (not heavy) with an easy roux trick that home cooks can master.
• One-pot cooking in a Dutch oven or heavy soup pot means easy cleanup.
• Flexible: make it brothier, creamier, or add heat depending on your mood.

Grocery List

• Produce: 1 medium yellow onion, 2 celery ribs, 3 garlic cloves, 1 1/2 lb Yukon Gold potatoes, fresh thyme (or dried), fresh parsley, (optional) lemon
• Dairy: unsalted butter, whole milk
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, bay leaf, smoked paprika, kosher salt, black pepper, corn kernels (fresh or frozen)

Full Ingredients

Chicken and Seasoning

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil

Aromatics and Herbs

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tsp fresh thyme leaves, chopped (or 3/4 tsp dried thyme)
• 1 bay leaf
• 1/2 tsp smoked paprika

Stew Base

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 1/2 cups (375 g) corn kernels, fresh (cut from cobs) or frozen
• 1 cup (240 ml) whole milk

To Finish

• 2 tbsp chopped fresh parsley
• (Optional) 1 tsp fresh lemon juice, for brightness
• (Optional) hot sauce or red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken dry with paper towels, then cut into 1-inch pieces for quick, even cooking. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Dice the onion and celery, mince the garlic, and cube the potatoes into roughly 3/4-inch pieces so they become tender at the same time.

Step 2: Brown the chicken for deeper flavor

Set a Dutch oven or heavy soup pot over medium-high heat. Add 2 tbsp olive oil.

When the oil shimmers, add the chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until the outside is lightly browned (it does not need to be cooked through yet). Transfer chicken to a plate.

Step 3: Sauté the aromatics

Reduce heat to medium. Add the diced onion and celery to the same pot. Cook for 5 minutes, stirring and scraping up any browned bits from the bottom (those add big flavor).

Add the garlic, thyme, bay leaf, and smoked paprika. Stir constantly for 30 seconds, just until fragrant.

Step 4: Make a quick roux to lightly thicken the stew

Add 2 tbsp unsalted butter and let it melt. Sprinkle in 2 tbsp all-purpose flour and stir well.

Cook the mixture for 1 minute, stirring constantly. This quick roux gives the stew a comforting, lightly creamy body without making it heavy.

Step 5: Add broth and potatoes, then simmer until tender

Slowly pour in about 1 cup of the chicken broth while whisking or stirring vigorously to prevent lumps. Once smooth, pour in the remaining broth.

Add the potatoes. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer over medium-low heat.

Simmer, partially covered, for 15–18 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.

Step 6: Add corn, return chicken, and finish with milk

Stir in the corn and return the browned chicken (and any juices) to the pot. Simmer for 3 minutes.

Lower the heat to low and stir in 1 cup (240 ml) whole milk. Gently simmer (do not hard-boil) for 3–5 minutes, until the chicken is cooked through and reaches 165°F / 74°C in the thickest pieces and the stew looks lightly creamy.

Step 7: Taste, adjust, and serve

Turn off the heat. Remove and discard the bay leaf. Stir in 2 tbsp chopped parsley.

Taste and adjust with additional salt and pepper as needed. If you like, add 1 tsp lemon juice to brighten everything up. Ladle into warm bowls and serve hot.

Pro Tips

• Don’t rush the browning: A little color on the chicken adds a roasted, savory note that makes the stew taste slow-cooked.
• Keep the simmer gentle after adding milk: Boiling can cause dairy to separate. Low heat keeps the stew smooth.
• Control thickness easily: For thicker stew, simmer uncovered for an extra 3–5 minutes. For brothier stew, stir in an additional 1/2 cup (120 ml) broth.
• Potato choice matters: Yukon Golds hold their shape while still becoming creamy at the edges. Russets will break down more (still tasty, just softer).
• Season at the end: Broth reduces as it simmers, so final seasoning gives you better control.

Variations

• Extra creamy version: Replace the whole milk with 1/2 cup (120 ml) heavy cream plus 1/2 cup (120 ml) whole milk. Keep heat low.
• Herby ranch-style twist: Add 1/2 tsp dried oregano and 1/2 tsp dried parsley with the thyme, then finish with extra fresh parsley and black pepper.
• Spicy corn chowder feel: Add 1/2 tsp cayenne or 1–2 tsp hot sauce, and top bowls with sliced scallions.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat until steaming hot (aim for 165°F / 74°C), stirring occasionally. If it thickens in the fridge, loosen with a splash of broth or water.

To freeze: cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. (Tip: dairy-based soups can change texture slightly after freezing; a gentle reheat and a small splash of milk helps smooth it out.)

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 34 g carbohydrates, 18 g fat, 4 g fiber, 820 mg sodium.