Chicken And Corn Chowder
This hearty chicken and corn chowder is a comforting dish perfect for any day of the week. Loaded with tender chicken, sweet corn, and creamy potatoes, it is sure to warm you up and satisfy your hunger.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
- 1 blender optional for creamy texture
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 3 cups frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream For a lighter version, use half-and-half instead.
- 1 teaspoon dried thyme
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken to the pot, cooking until lightly browned, about 5-7 minutes.
- Pour in the chicken broth, and add the frozen corn kernels, diced potatoes, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes, until the potatoes are tender and chicken is cooked through.
- If desired, use a blender to puree a portion of the chowder for a creamier texture. Otherwise, leave it chunky.
- Stir in the heavy cream and adjust seasoning as necessary. Heat for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
This chowder can be easily customized by adding other vegetables such as bell peppers or green beans.
Leftovers can be stored in the refrigerator for up to 3 days and may thicken over time; add extra broth when reheating if needed.
For a lighter version, use half-and-half instead of heavy cream.