Chicken and Corn Chowder
This comforting Chicken and Corn Chowder is a creamy and hearty dish that combines tender chicken, sweet corn, and savory vegetables into a delicious bowl of goodness. Perfect for a cozy dinner, it's easy to prepare and full of flavor.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 medium-sized chicken breasts)
- 4 cups frozen corn
- 1 cup heavy cream
- 2 teaspoons dried thyme
- salt and pepper to taste
- fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and add the shredded chicken, frozen corn, and dried thyme. Simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream, and allow the chowder to heat through, about 5 more minutes. Season with salt and pepper to taste.
- Serve hot in bowls and garnish with chopped fresh parsley.
Notes
You can use rotisserie chicken for a quicker preparation.
For a thicker chowder, you can mash some of the corn or blend a portion of the chowder before adding the cream.
This chowder can be stored in the refrigerator for up to 3 days or frozen for later use. Just reheat before serving.