Chicken Corn Chowder Recipe
A cozy and nutritious one-pot meal, this Chicken Corn Chowder is a creamy delight filled with tender chicken, vibrant vegetables, and a luscious broth.
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Servings: 6
Ingredients
- 3 cups fresh or frozen corn kernels
- 1 medium onion diced
- 4 medium potatoes diced
- 2 tablespoons corn starch
- 1 cup cream any variety
- 2 slices thick-cut bacon diced
- 2 boneless skinless chicken breasts (approximately 1 lb)
- ½ teaspoon dried thyme
- 3 cups low-sodium chicken broth
- 1 teaspoon salt
- 1 stalk celery sliced
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- Shredded cheese green onions, and crumbled cooked bacon, for garnish as desired
Instructions
- In a large pot set over medium-high heat, cook the diced bacon until browned.
- Add the diced onion and sliced celery, stirring occasionally until the onion begins to turn golden. Add the garlic, salt, thyme, and pepper, cooking for an additional minute.
- Pour in the chicken broth, using a spoon to scrape up any browned bits from the bottom of the pot.
- Add the potatoes, corn, and whole chicken breasts, ensuring the chicken is fully submerged in the broth. Bring to a gentle simmer, then reduce heat to medium.
- Cover the pot and cook for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked. Lower the heat to low.
- Remove the chicken breasts from the pot, shred them, and return the shredded chicken to the soup.
- In a small bowl, whisk together the cream and corn starch, then gradually add this mixture to the pot, stirring until the soup thickens slightly.
- Serve hot, garnishing with shredded cheese, green onions, and crumbled bacon as desired.