Chicken and Corn Chowder
A creamy and comforting Chicken and Corn Chowder packed with tender chicken, sweet corn, and hearty potatoes, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 medium potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups fresh or frozen corn kernels
1 cup whole milk
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons water
Chopped fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the shredded cooked chicken and corn kernels.
Add the dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
In a small bowl, whisk together the flour and water until smooth to create a slurry.
Slowly stir the slurry into the chowder to thicken it, cooking for an additional 5 minutes.
Pour in the whole milk and heavy cream, stirring gently to combine. Heat through but do not boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley.