Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, and tender potatoes, perfect for a comforting meal.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 medium potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups corn kernels (fresh or frozen)
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, melt the butter over medium heat.
Add the diced onion, minced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the diced potatoes, chicken broth, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry.
Stir the slurry into the simmering chowder to thicken it. Cook for 2-3 minutes, stirring frequently.
Add the shredded cooked chicken and corn kernels to the pot. Stir well and cook for another 5 minutes until heated through.
Reduce heat to low and stir in the heavy cream. Heat gently without boiling for 3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes