Creamy Chicken & Corn Chowder
Creamy Chicken & Corn Chowder is simple to make, very filling and absolutely delicious.
Servings: 6
Calories:
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 4 cups unsalted or low-sodium beef broth/stock
- 2 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 2 tbsp butter
- 2 tsp salt
- 1 tsp black pepper
- 3 large russet potatoes
- 1 onion chopped
- 3 garlic minced
- 3 sprigs thyme
- 1 sprig rosemary
- 2 oz cream cheese
Instructions
- Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
- Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
- Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
- Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
- Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.