Chicken and Corn Chowder

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breasts, diced
• 2 cups russet potatoes, peeled and diced
• 3 cups corn kernels, fresh or frozen
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Melt the butter in a 6-quart saucepan over medium heat. Add the onion, celery, and carrot, and cook until softened, about 5 minutes.

   5:00 · Soften vegetables
2. 2

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook flour
4. 4

   Gradually whisk in the chicken broth, scraping the bottom of the pot to dissolve the flour and prevent lumps.

5. 5

   Add the diced chicken, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender and the chicken is cooked through, about 20 minutes.

   20:00 · Simmer chowder
6. 6

   Stir in the corn and heavy cream, and simmer until heated through, about 5 minutes.

   5:00 · Simmer with corn and cream
7. 7

   Taste and adjust seasoning with additional salt and pepper as needed.

8. 8

   Ladle the chowder into bowls and garnish with chopped parsley before serving.