Looking for a comforting and delicious soup recipe that will warm you up on a chilly evening? This Creamy Chicken and Corn Chowder is the perfect choice! Loaded with tender chicken, sweet corn, and flavorful vegetables, this chowder is sure to satisfy even the pickiest eaters.
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced into small pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 can (15 oz) corn kernels, drained
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
To start, heat the olive oil in a large soup pot over medium heat. Add the diced chicken breasts and cook until browned on all sides. Remove the chicken from the pot and set aside.
Add the onion, garlic, carrots, celery, and red bell pepper to the pot and sauté until the vegetables are tender. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
Add the chicken broth, corn kernels, dried thyme, salt, and black pepper to the pot. Stir to combine and bring to a simmer. Add the cooked chicken back to the pot and simmer for an additional 10-15 minutes.
Stir in the heavy cream and simmer for an additional 5 minutes until the soup is heated through. Serve hot with a garnish of fresh parsley.This Creamy Chicken and Corn Chowder is a perfect weeknight dinner option that is sure to please the whole family. Enjoy!
