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Creamy Chicken and Corn Chowder

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A rich and comforting creamy chicken and corn chowder made with tender chicken, sweet corn, and hearty potatoes in a velvety broth.

Ingredients

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  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded or diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 2 medium potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat butter and olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
  2. Stir in garlic and cook for another 1 minute until fragrant.
  3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are tender.
  4. Stir in the corn, cooked chicken, thyme, salt, and pepper. Simmer for 5 more minutes.
  5. In a small bowl, mix the flour with milk until smooth (if using for thickening), then stir into the pot. Cook for another 3-4 minutes, stirring frequently.
  6. Add the heavy cream and simmer gently for 3-4 minutes, avoiding a full boil.
  7. Adjust seasoning if needed and serve hot, garnished with fresh parsley if desired.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Rotisserie chicken works well for quick prep.
  • Smoked paprika or bacon bits can add a smoky depth to the chowder.

Nutrition

Find it online: https://ukfinda.com/creamy-chicken-and-corn-chowder/