Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 large Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 4 slices cooked bacon, crumbled
- Optional: Fresh chives or green onions for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery. Cook for about 5 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
- Stir in the cooked chicken, corn, and dried thyme. If you are using bacon, add half of the crumbles now to infuse the broth with a smoky flavor. Let the soup simmer uncovered for another 5 minutes to allow the flavors to meld together.
- Lower the heat to the lowest setting and slowly pour in the heavy cream. Stir gently to combine. Season with salt and black pepper to taste. Heat the chowder for another 2-3 minutes until warmed through, but do not let it come to a full boil once the cream is added to prevent curdling.
- Ladle the hot chowder into bowls. Top with the remaining bacon crumbles and fresh chives or green onions if desired. Serve immediately while hot.
- Cook Time: 45 minutes
- Diet: Standard