Chicken Corn Chowder

Name: Chicken Corn Chowder (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.5 pounds Chicken Thighs-boneless, skinless; 2 tablespoons Butter; 1 cup Onion-diced; 2 cups Celery-diced; 2 cups Potatoes-diced (Yukon Gold); 2 cups Corn-kernels cut from the cob (or frozen); 6 cups Chicken Stock; 1 cup Heavy Cream; 2 ounces Cream Cheese-softened; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/2 teaspoon Dried Thyme; 2 tablespoons Fresh Parsley-chopped; 2 tablespoons Butter; 2 tablespoons All-Purpose Flour

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A richer and more flavorful chicken corn chowder with a touch of cream cheese for extra creaminess. Uses fresh herbs and a roux for a smoother texture.

1.5 pounds Chicken Thighs-boneless, skinless

2 tablespoons Butter

1 cup Onion-diced

2 cups Celery-diced

2 cups Potatoes-diced (Yukon Gold)

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A richer and more flavorful chicken corn chowder with a touch of cream cheese for extra creaminess. Uses fresh herbs and a roux for a smoother texture.

#chowder #chicken #corn #creamy #comfort food

Instructions

Season Chicken Thighs from the Chicken group with Salt and Pepper from the Seasoning group. Sear in a large pot or Dutch oven until browned on all sides. Remove chicken and set aside.
Melt 2 tablespoons Butter from the Vegetables group in the same pot. Add Onion and Celery and cook until softened, about 5-7 minutes.
Make the Roux: In a separate saucepan, melt 2 tablespoons Butter from the Roux group over medium heat. Whisk in 2 tablespoons Flour from the Roux group and cook for 1-2 minutes, stirring constantly.
Gradually whisk the Roux into the pot with the onions and celery. Cook for 1 minute.
Add Potatoes from the Vegetables group and Chicken Stock from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Shred the cooked Chicken from the Chicken group and add it back to the pot along with Corn from the Vegetables group.
Stir in Heavy Cream and Cream Cheese from the Liquid group until smooth. Season with Thyme from the Seasoning group.
Garnish with Fresh Parsley from the Seasoning group and serve hot.

Ingredients

1.5 pounds 680 g Chicken Thighs-boneless, skinless
2 tablespoons 30 mL Butter
1 cup 240 mL Onion-diced
2 cups 480 mL Celery-diced
2 cups 480 mL Potatoes-diced (Yukon Gold)
2 cups 480 mL Corn-kernels cut from the cob (or frozen)
6 cups 1.4 L Chicken Stock
1 cup 240 mL Heavy Cream
2 ounces 57 g Cream Cheese-softened
1 teaspoon 5 mL Salt
1/2 teaspoon 2.5 mL Black Pepper
1/2 teaspoon 2.5 mL Dried Thyme
2 tablespoons 30 mL Fresh Parsley-chopped
2 tablespoons 30 mL Butter
2 tablespoons 30 mL All-Purpose Flour

Equipment

Large pot or Dutch oven
Saucepan
Whisk
Cutting board
Knife

Instructions

Season Chicken Thighs from the Chicken group with Salt and Pepper from the Seasoning group. Sear in a large pot or Dutch oven until browned on all sides. Remove chicken and set aside.
Melt 2 tablespoons Butter from the Vegetables group in the same pot. Add Onion and Celery and cook until softened, about 5-7 minutes.
Make the Roux: In a separate saucepan, melt 2 tablespoons Butter from the Roux group over medium heat. Whisk in 2 tablespoons Flour from the Roux group and cook for 1-2 minutes, stirring constantly.
Gradually whisk the Roux into the pot with the onions and celery. Cook for 1 minute.
Add Potatoes from the Vegetables group and Chicken Stock from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Shred the cooked Chicken from the Chicken group and add it back to the pot along with Corn from the Vegetables group.
Stir in Heavy Cream and Cream Cheese from the Liquid group until smooth. Season with Thyme from the Seasoning group.
Garnish with Fresh Parsley from the Seasoning group and serve hot.

Nutrition per serving

Calories 400

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Chicken Corn Chowder

Chicken Corn Chowder

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