Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups Yukon Gold potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded or cubed
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This cooks out the raw flour taste and helps thicken the soup later.
- Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are soft, stir in the cooked chicken and the corn kernels. If using frozen corn, there is no need to thaw it first. Let the soup simmer for another 5 minutes to ensure the chicken and corn are heated through.
- Turn the heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Let the chowder heat through for a minute or two, but do not let it come to a hard boil once the cream is added. Serve warm with your favorite garnishes.
- Cook Time: 45 minutes