Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 3 cups corn (fresh, frozen, or canned)
- 2 large potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Crispy bacon bits and chopped chives for garnish
Instructions
- 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 softened and the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. This will create a thick paste that helps give the chowder its signature creamy consistency.
- Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Add the cubed potatoes, dried thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are fork-tender.
- Stir in the cooked chicken and the corn. If using frozen corn, there is no need to thaw it first. Let the soup simmer for another 5 to 10 minutes to ensure the chicken is heated through and the corn is tender.
- Lower the heat to the lowest setting and stir in the heavy cream. Season with salt and black pepper to taste. Heat through for 2 to 3 minutes, but do not let the soup come to a hard boil once the cream is added to prevent curdling.
- Ladle the warm chowder into bowls. Top with crispy bacon bits and fresh chives if desired for extra flavor and texture.
- Cook Time: 45 minutes
- Diet: Standard