Chicken and Corn Chowder: A Creamy Comfort Food Classic

This Chicken and Corn Chowder is a creamy, comforting soup filled with tender chicken, sweet corn, and hearty potatoes. It’s perfect for warming up on a chilly day!

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 large potatoes, peeled and diced
• 2 cups cooked chicken, shredded or diced
• 1 can (14.5 ounces) sweet corn, drained (or 1 1/2 cups fresh/frozen corn)
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Sauté Vegetables:

   • In a large pot, melt butter over medium heat. Add diced onion and celery, and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute.

2. Cook the Potatoes:

   • Add chicken broth and diced potatoes to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes until the potatoes are tender.

3. Add Chicken and Corn:

   • Stir in the cooked chicken and sweet corn. Season with thyme, smoked paprika, salt, and black pepper.

4. Make it Creamy:

   • Stir in heavy cream or half-and-half. Simmer for another 5-7 minutes to allow the flavors to meld.

5. Optional Thickening:

   • If you prefer a thicker chowder, whisk flour with a few tablespoons of the chowder liquid to create a slurry. Stir the slurry into the pot and cook for 2-3 minutes until thickened.

6. Adjust Seasoning:

   • Taste and adjust salt and pepper as needed.

7. Serve:

   • Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Tips:

• Add a pinch of cayenne pepper for a spicy kick.
• For extra flavor, cook 2 strips of bacon, crumble, and sprinkle over the chowder before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.