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Sweet Corn and Chicken Chowder

A hearty soup combining tender chunks of chicken with sweet corn kernels in a creamy, satisfying broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10 bowls

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 cups fresh or frozen corn kernels
  • 2 medium potatoes diced
  • 1 medium onion finely chopped
  • 3 celery stalks diced
  • 3 carrots diced
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 garlic cloves minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Optional: Fresh parsley for garnish

Instructions
 

  • In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Cook until vegetables are softened, about 5-7 minutes.
  • Add garlic and cook for another minute until fragrant.
  • Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
  • Gradually pour in chicken broth while stirring continuously to prevent lumps from forming.
  • Add diced potatoes, corn, and thyme. Bring to a simmer and cook for 10 minutes.
  • Add chicken pieces and continue cooking for 8-10 minutes until chicken is cooked through.
  • Pour in milk and cream, stirring gently. Simmer for an additional 5 minutes until heated through.
  • Season with salt and pepper to taste. Garnish with fresh parsley if desired.