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Chicken Corn Chowder

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Chicken Corn Chowder

Enjoy our homemade recipe for fresh Chicken Corn Chowder. Textures and flavor are the highlights of this delicious recipe. Make this versatile recipe part of your delicious soup repertoire!

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Chicken Corn Chowder

Ingredients:

  • 1 Tbsp olive oil
  • 1 lb boneless skinless chicken breast
  • 1 yellow onion, chopped
  • 1 leek, tough greens removed, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 3-4 carrots, peeled and chopped
  • 2 lbs yellow potatoes, chopped
  • 1 tsp poultry seasoning
  • ¼ tsp thyme
  • ¼ tsp sage
  • 2 tsp pepper
  • Salt, to taste
  • 2 cobs corn, scraped (or 2 cups frozen corn)
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup heavy cream
  • 3 Tbsp cornstarch
  • Handful parsley, chopped

 

Instructions:

  1. In a 6 qt heavy bottomed pan or Dutch oven, heat olive oil over medium heat. Cook chicken, about 5 minutes per side. Set aside. When the chicken is cool enough to handle, shred with a fork.
  2. Sauté onion in remaining oil until translucent and begins to soften. Add leek and garlic, cook and stir until fragrant. Stir in wine, scraping up any browned bits. Bring to a boil.
  3. Add chicken broth, carrots, potatoes, poultry seasoning, thyme, sage, pepper, and salt. Bring to a boil, reduce heat and simmer for about 20 minutes, or until potatoes are almost tender.
  4. Stir corn, cheese, Shredded chicken, and heavy cream into the soup. Whisk cornstarch into a couple of tablespoons of water and stir into soup. Simmer until thickened and bubbly, stirring constantly, about 10 more minutes. Enjoy with a green salad and crusty bread, or serve in a bread bowl.

 

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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