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Chicken Corn Chowder
Chicken Corn Chowder
6
Servings
20 min
Prep
35 min
Cook
55 min
Total
Dinner
Chicken
Stovetop
Some Prep
Balanced Meals
Meal Launch Base Library
Ingredients
- 1 tbsp olive oil
- 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups frozen corn
- 1 cup milk
- 3 tbsp all-purpose flour
- 1/2 tsp dried thyme
Instructions
- Heat the 1 tbsp olive oil in a large pot over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper.
- Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer it to a plate.
- Add the diced onion, celery, and carrots to the pot. Cook for 5 minutes, until beginning to soften. Stir in the 2 minced garlic cloves for 30 seconds.
- Add the potatoes, 4 cups chicken broth, 1/2 tsp thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, until the potatoes are tender.
- Whisk the 1 cup milk and 3 tbsp flour until smooth. Stir the mixture into the pot along with the 2 cups corn and browned chicken.
- Simmer uncovered for 5–7 minutes, stirring often, until the chowder thickens slightly and the chicken reaches 165°F.
