Description
This creamy chowder combines juicy chicken, fresh corn kernels, and tender potatoes in a velvety broth, delivering a savory, hearty bowl that’s perfect for chilly nights.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 450 grams chicken breast diced
- 3 cups chicken broth
- 2 cups corn kernels
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Melt the butter and olive oil in a large pot over medium heat.
- Add the onion and celery and cook until softened, about 5 minutes.
- Stir in the garlic and dried thyme and cook for 1 minute.
- Add the potatoes and chicken breast and cook until the chicken is no longer pink, about 5 minutes.
- Pour in the chicken broth, bring to a simmer, and cook until the potatoes are tender, about 10 to 12 minutes.
- Stir in the corn kernels and heavy cream and heat through without boiling.
- Season with salt and black pepper.
- Garnish with fresh parsley and serve hot.
Notes
- Use fresh or frozen corn depending on availability.
- For a thicker chowder, mash some of the potatoes against the side of the pot.
- Substitute half-and-half for heavy cream to lighten the soup.
- Leftovers can be stored in the refrigerator for up to 3 days.