Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, potatoes, and a flavorful blend of herbs and spices. Perfect for a comforting meal any day of the week.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 medium celery stalks, diced
3 medium red potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded or diced
3 cups fresh corn kernels (or frozen, thawed)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
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 to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the diced potatoes and cook for an additional 2 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
In a small bowl, whisk together the flour with a few tablespoons of the milk until smooth to create a slurry.
Add the shredded chicken, corn kernels, dried thyme, dried parsley, smoked paprika, black pepper, and salt to the pot. Stir to combine.
Slowly stir in the remaining milk and the heavy cream, then add the flour slurry while stirring constantly.
Cook the chowder over medium heat, stirring frequently, until it thickens, about 5-7 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes