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 (low sodium preferred)
- 2 cups gold potatoes, peeled and cubed
- 2 cups cooked chicken, shredded or cubed
- 2 cups corn (fresh, canned, or frozen)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- 4 slices cooked bacon, crumbled (optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 to 7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. This will form a light roux that helps thicken your chowder as it cooks.
- Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Add the cubed potatoes, dried thyme, and smoked paprika. Bring the mixture to a gentle 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. If you are 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. Allow the chowder to heat through for another 2 minutes, but do not let it come to a rapid boil once the cream is added to prevent curdling.
- Ladle the hot chowder into bowls. Top with fresh chives, parsley, and crumbled bacon if desired. Serve immediately while hot.
- Cook Time: 50 minutes
- Diet: Kid-friendly