Creamy Chicken Corn Chowder

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups diced cooked chicken
• 2 cups frozen corn
• 1 medium potato, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons milk

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Mix flour with milk to make a slurry and add to the pot, stirring well.
4. 4 Pour in chicken broth and bring to a simmer.
5. 5 Add diced potato and thyme, cooking until potatoes are tender.
6. 6 Stir in cooked chicken and corn, heating through.
7. 7 Reduce heat to low, stir in heavy cream, and season with salt and pepper.
8. 8 Simmer gently for 5 minutes, stirring occasionally.
9. 9 Serve hot and enjoy!

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• You can use fresh corn in place of frozen for a summer twist.
• This chowder tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.

Serving Suggestions

• Serve with warm crusty bread or buttered toast for a comforting meal.
• Garnish with fresh chives or a sprinkle of paprika for a pop of color.

FAQ