Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 stalks celery, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Crispy bacon bits and chopped chives for garnish
Instructions
- Step 1: Sauté the Aromatics – In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery. Cook for about 5 minutes until the vegetables are soft and the onion is translucent. This creates a flavorful base for your chowder.
- Step 2: Create the Thickener – Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute. This will cook out the raw flour taste and help thicken the soup later. Slowly pour in a small amount of chicken broth while whisking to prevent lumps.
- Step 3: Simmer the Potatoes – Add the remaining chicken broth and the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
- Step 4: Add the Chicken and Corn – Stir in the cooked chicken, corn, and dried thyme. If you are using canned corn, make sure to drain it first. Let everything simmer together for another 5 minutes to ensure all the ingredients are heated through and the flavors are well combined.
- Step 5: Finish with Cream – Stir in the heavy cream and season with salt and pepper to taste. Allow the chowder to heat for another 2 to 3 minutes, but do not let it reach a rolling boil once the cream is added. Serve hot with your favorite toppings.
- Cook Time: 45 minutes
- Diet: Standard