Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups fresh corn kernels
- 1 cup diced potatoes
- 1 cup heavy cream
- Salt and pepper, to taste
- Optional: chopped parsley or chives for garnish
Instructions
- Heat the butter in a large pot over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes, stirring occasionally. Add minced garlic and sauté for an additional minute.
- Pour in the chicken broth, bring it to a boil, then reduce the heat to let it simmer. Add the potatoes and corn, cooking until the potatoes are tender, about 15 minutes.
- Stir in the shredded chicken and heavy cream. Let the chowder simmer for another 10 minutes to meld flavors.
- Add salt and pepper to taste. If desired, garnish with chopped parsley or chives before serving.
Notes
A hearty and creamy chicken and corn chowder, perfect for the cooler autumn months. This dish combines tender chicken, crisp corn, and a rich broth to bring comfort to your dining table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American