Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, potatoes, and savory herbs. 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 celery stalks, diced
3 medium potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded or diced
2 cups fresh or frozen corn kernels
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the diced potatoes, dried thyme, smoked paprika, black pepper, and salt to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
Add the cooked chicken and corn kernels to the pot. Stir to combine and heat through for 5 minutes.
In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
Slowly stir the slurry into the chowder to thicken it. Cook for an additional 3-5 minutes, stirring frequently, until the chowder has thickened.
Reduce heat to low and stir in the heavy cream. Heat through without boiling, about 2 minutes.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the chowder into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes