Easy Chicken and Corn Chowder

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 cups diced cooked chicken
• 2 cups frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 cup shredded cheddar cheese, plus more for serving

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the chicken broth, chicken, corn, thyme, oregano, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
3. Whisk the flour into the half-and-half until smooth. Add to the saucepan and cook, stirring constantly, until thickened, about 5 minutes.
4. Stir in the cheese and cook until melted. Serve hot, with extra cheese if desired.

Interesting Facts

• This chowder is a great way to use up leftover cooked chicken.
• This recipe can easily be made vegetarian by substituting vegetable broth for the chicken broth and omitting the chicken.
• You can add other vegetables to this chowder, such as diced carrots, potatoes, and celery.