Chicken Corn Chowder

Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 351cal

Author: Ashley Fehr

This Chicken Corn Chowder is loaded with juicy chicken, sweet corn, and veggies in a rich broth. It’s an easy one-pot meal that’ll warm you right up!

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Ingredients

2 slices thick cut bacon (diced)
1 medium onion (diced)
1 stalk celery (sliced)
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon black pepper
3 cups low sodium chicken broth
4 medium potatoes (diced)
3 cups fresh or frozen corn
2 boneless skinless chicken breasts (about 1lb)
1 cup cream (any kind will work)
2 tablespoons corn starch
shredded cheese, green onions, crumbled cooked bacon as desired for serving

Instructions

In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
Remove cooked chicken breasts from pot and shred. Stir back into soup.
Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve with additional toppings as desired.

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