This quick and easy chicken and corn chowder recipe is a comforting and satisfying meal. Made with tender chicken, sweet corn, and a creamy broth, this chowder is perfect for any weeknight dinner or cozy weekend lunch. With its rich flavors and hearty texture, it's sure to become a family favorite. Serve it with crusty bread or a side salad for a complete meal. Get ready to warm up with a bowl of deliciousness!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 2 cups diced cooked chicken
- 1 can (15 ounces) corn kernels, drained
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
- Add the carrots, celery, and bell pepper to the pot and cook for another 5 minutes, until the vegetables start to soften.
- Stir in the diced chicken and corn kernels, then add the chicken broth. Bring the mixture to a boil.
- In a separate bowl, whisk together the milk, heavy cream, flour, dried thyme, salt, and pepper until well combined.
- Slowly pour the milk mixture into the pot, stirring constantly. Cook for 10-15 minutes, or until the chowder thickens.
- Taste and adjust the seasonings as needed. If desired, use an immersion blender to partially blend the chowder for a thicker consistency.
- Serve the chicken and corn chowder in bowls, garnished with fresh parsley. Enjoy!
