Description
Indulge in the comforting flavors of this creamy Chicken Corn Chowder, a hearty and satisfying soup perfect for chilly evenings. Loaded with tender chicken, sweet corn, and creamy potatoes, this soup is a complete meal in a bowl.
Ingredients
Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Veggies:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
Roux:
- 1/4 cup all-purpose flour
Liquid:
- 4 cups low-sodium chicken broth
Protein & Veggies:
- 2 cups diced cooked chicken
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup diced potatoes
Dairy:
- 1 cup whole milk
- 1 cup heavy cream
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh parsley or green onions
Instructions
- Sauté Veggies: In a large pot, melt butter with olive oil. Add onion, garlic, celery, and carrots; sauté until softened.
- Create Roux: Stir in flour, cook to form a roux. Whisk in chicken broth until smooth.
- Add Ingredients: Include chicken, corn, potatoes, thyme, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in milk and cream, heat through. Adjust seasoning. Garnish and serve hot.
Notes
- For added smoky flavor, incorporate 1/2 teaspoon smoked paprika or fire-roasted corn.
- Substitute bacon fat for butter for a richer base.
