A hearty bowl of comfort on a chilly day, this rich, creamy Chicken Corn Chowder features fresh corn and tender chicken, making it a favorite for families and friends alike.
Ingredients
Scale:
4 cups Fresh corn (cut from the cob)
2 cups Chicken breast (diced)
1 medium Onion (chopped)
2 stalks Celery (chopped)
1 large Carrot (chopped)
3 cloves Garlic (minced)
4 cups Chicken broth
1 cup Heavy cream
2 tablespoons Olive oil
1 teaspoon Fresh thyme
2 tablespoons Parsley (for garnish)
Salt to taste
Pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, stirring until the vegetables soften, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced chicken breast and cook until no longer pink, about 5-7 minutes.
Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat and simmer for 10 minutes.
Add the fresh corn and thyme, continuing to simmer for another 10 minutes.
Stir in the heavy cream, then season with salt and pepper to taste, allowing the chowder to warm through for about 5 minutes.
Remove from heat and garnish with fresh parsley before serving.
