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Chicken and Corn Chowder

A warm, creamy bowl of Chicken and Corn Chowder to comfort you after a long day. This hearty soup combines tender chunks of chicken, sweet corn, and perfectly cooked vegetables in a rich, velvety broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 celery stalks chopped
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 3 cups cooked chicken diced
  • 2 cups corn kernels fresh or frozen
  • 2 medium potatoes peeled and diced
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste

Instructions
 

  • Melt butter in a large Dutch oven or pot over medium heat. Add onions, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
  • Add garlic and cook for another minute until fragrant.
  • Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste.
  • Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
  • Add milk, potatoes, and thyme. Bring to a gentle simmer and cook for 12-15 minutes, or until potatoes are tender.
  • Stir in the chicken and corn. Simmer for an additional 5-7 minutes until heated through.
  • Season with salt and pepper to taste. If the chowder is too thick, add more milk or broth to reach desired consistency.