Chicken Corn Chowder
A creamy and hearty chowder made with chicken, corn, and vegetables, perfect for a comforting meal.
Equipment
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cup cooked chicken, shredded
- 4 cup chicken broth
- 2 cup corn kernels (fresh or frozen)
- 1 medium potato, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 cup heavy cream
- salt (to taste)
- chopped fresh parsley for garnish ((optional))
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the shredded chicken, chicken broth, corn kernels, diced potato, thyme, parsley, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the chowder simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and season with salt to taste. Heat through but do not boil.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
For a thicker chowder, you can mash some of the potatoes before adding the cream.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Sodium: 800mg