Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 2 cups (475 ml) water
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups (480 ml) frozen corn kernels, thawed
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (30 g) all-purpose flour
  • 2 tablespoons (30 g) unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in garlic, thyme, and red pepper flakes (if using), and cook for another minute until fragrant.
  2. Pour in chicken broth and water. Bring to a simmer.
  3. Add the cubed chicken and potatoes to the simmering broth. Season with salt and pepper. Cook until chicken is cooked through and the potatoes are tender, about 15-20 minutes. (Internal temperature of chicken should reach 165°F/74°C).
  4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk the roux into the simmering chowder. Cook, stirring constantly, until the chowder thickens slightly, about 2-3 minutes.
  5. Stir in the thawed corn and heavy cream. Heat through, but do not boil.
  6. Ladle the chicken and corn chowder into bowls and garnish with fresh parsley. Serve hot.