Chicken Corn Chowder
Today, we present a classic favorite - Creamy Chicken Corn Chowder! This comforting soup combines the richness of chicken, the sweetness of corn, and the creaminess of a well-prepared chowder.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cubed
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the VegetablesIn a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic. Sauté until the onions turn translucent and the garlic releases its aroma.
- Step 2: Cook the ChickenAdd the cubed chicken to the pot and cook until lightly browned on all sides. Season with salt, pepper, dried thyme, and the bay leaf for a flavorful base.
- Step 3: Incorporate the FlourSprinkle the all-purpose flour over the chicken and vegetables. Stir well to create a roux that will thicken the chowder.
- Step 4: Add the Broth and PotatoesPour in the chicken broth and bring the mixture to a gentle boil. Add the diced potatoes, cover the pot, and simmer until the potatoes are tender.
- Step 5: Creamy GoodnessPour in the whole milk and heavy cream, stirring continuously to achieve a creamy consistency.
- Step 6: Corn and Final SeasoningAdd the corn kernels to the chowder and let it simmer for a few more minutes until the corn is cooked through. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Serve and GarnishLadle the warm Chicken Corn Chowder into bowls, garnish with fresh parsley, and serve with crusty bread for a complete and satisfying meal.