Chicken Corn Chowder
Overview
Prep Time: 20 min • Cook Time: 40
Total Time: 1 hr
Makes 6 servings
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what you’ll need:
1 lb chicken breast
1 red bell pepper, diced
1 small yellow onion, diced
1 jalapeno, diced
1 lb baby yellow potatoes, diced
2 15oz cans of corn, drained
1 1/2 cups whole milk
1 quart of chicken stock
1 tbsp minced garlic
2 tbsp salted butter
1 tbsp cornstarch + 2 tbsp water
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp ground mustard
1 tsp garlic powder
Optional toppings
Bacon bits
Sliced green onion
Shredded cheddar cheese
Instructions:
Preheat a large pot to medium heat. Add 2 tbsp of butter and melt.
Once melted, add the diced onion and peppers and saute for about 5 minutes until soft.
Next add the minced garlic and saute for another minute.
Add the seasonings and mix well. As soon as it’s mixed add in the diced potatoes, corn, chicken stock, milk, and raw chicken. Make sure the chicken is submerged into the liquid.
Bring to a boil and cover with a lid. Once boiling, bring it down to a low simmer and cook for about 30 minutes until the chicken is fully cooked.
Remove the chicken from the soup and shred. Set aside until after we blend the soup.
Mix together 1 tbsp of cornstarch and about 2 tbsp of cold water and mix well. Add it to the soup and stir well. Bring it back to a boil and boil for 1 minute. This is going to help thicken the soup.
Using an immersion blender, blend about half of the soup. The amount of soup you blend will be based on your preference of thickness! If you don’t have an immersion blender then you can also remove the soup with a cup and add to a blender, then place back in the pot.
Add the chicken back in and stir everything together.
Serve immediately with your favorite toppings! I love topping it with some cheddar cheese, bacon bits, and sliced green onion. Enjoy!