Description
A hearty and creamy chicken corn chowder, perfect for a comforting meal.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 medium)
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, celery, and carrots to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and milk. Bring to a simmer, then reduce heat and cook for 10 minutes, or until vegetables are tender.
- Stir in frozen corn and cooked chicken. Cook until corn is heated through, about 5 minutes.
- Stir in heavy cream and parsley. Heat through, but do not boil.
- Season with salt and pepper to taste.
Notes
- For a thicker chowder, you can whisk together 2 tablespoons of all-purpose flour with 1/4 cup of the milk before adding it to the pot.
- You can substitute fresh corn for frozen corn; you’ll need about 2 cups of fresh corn kernels.
- Feel free to add other vegetables like potatoes or peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg