Chicken and Corn Chowder
This hearty Chicken and Corn Chowder is a comforting bowl of goodness, perfect for chilly evenings. Loaded with tender chicken, sweet corn, and creamy broth, it is easy to make and full of flavor.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- 2 cups fresh or frozen corn
- 1 cup heavy cream
- 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, garlic, bell pepper, and carrots to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Incorporate the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
- Stir in the shredded chicken, corn, heavy cream, and dried thyme. Season with salt and pepper to taste. Simmer for an additional 10 minutes to heat through and combine flavors.
- Remove from heat and ladle the chowder into bowls. Garnish with fresh parsley if desired.
Notes
For a thicker chowder, you can mash some of the potatoes in the pot with a fork.
Feel free to add more vegetables like celery or peas for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for later use.