Chicken And Corn Chowder

This is one recipe that is on repeat during the cold winter months in my home. It is hearty, filling, and absolutely delicious. It is also super easy to make. It fills you up and keeps you going during those long and cold winter days.

I often find myself in a time crunch to get a delicious meal on the table and have my family fed before we bed down for the night. Between yard work, house chores, taking care of the pups, and helping my daughter with her homework, it is often a scramble to find something to quickly fix and on the table in minimal time. This is one of those recipes that I gravitate toward and admire for all seasons. I humbly make this most during the fall and winter because it is not only delicious but keeps you full.

I often serve this with homemade sourdough bread for dipping or a side of cornbread. Whatever the case may be, we love this chowder. You can top it with whatever your heart desires. I will leave some options for you at the end of the recipe. I hope you all enjoy it.

Let’s get started.

INGREDIENTS:

2 tbsp butter
2 chicken breasts – boneless and skinless
1 onion – roughly diced
2 celery stalks – roughly chopped
2 medium potatoes – diced in a small-ish dice.
1/4 cup flour
3 cloves garlic- minced
4 cups chicken stock or broth
2 cups corn – fresh, frozen, or canned (drained)
1 cup cream
salt and pepper – to taste
1/2 tsp thyme

DIRECTIONS:

1. Preaheat a large soup pot or dutch oven over medium heat.
2. Add the butter and season the chicken on both sides with salt and pepper. Add the chicken to the pot and sear on both sides until golden. Remove to a plate and set aside.
3. To the pot add in your onions, celery, and potatoes. Cook for about 3 to 4 minutes.
4. In the meantime, Chop your chicken into bite size pieces and set aside for now.
5. When it has been about 4 minutes and the onions are slightly tender you can add in the chicken.
6. DO NOT SEASON THE DISH.
7. Cook the chicken mixture for about 5 minutes or so until the chicken is completely cooked through.
8. Add the flour and mix to combine well. Add salt, pepper, and the thyme and mix together well. Cook for about 1 to 2 minutes to cook out that raw flour taste.
9. Add the garlic and mix. Cook for 1 minute.
10. Add the chicken broth and the corn and bring to a boil. Reduce to low and cook for about 15 to 20 minutes (with the lid on) or until the potatoes are tender. You can taste a potato to see if it is tender Or you can pierce with a fork or knife and it should glide through the potato with no resistance.
11. Add the cream and stir to combine well. Check the seasoing and adjust if you need to add more salt or pepper.
12. Turn the heat off and let stand about 5 minutes or so before serving.

SERVING OPTIONS:

• Chopped bacon
• Green onion – chopped
• Cheddar cheese – grated
• Sour cream
• Hot sauce
• Greek yogurt – plain
• Homemade sourdough bread
• Rolls
• Cornbread
• Homemade yeast bread

If you want to see how I make this you can check out my youtube video. My links are always in the contact/donate tab or in the social media accounts tab. You can find all of my information in either one of those tabs.