Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes (approximately 680g)
  • 1/2 tsp salt (2.5g)
  • 1/4 tsp black pepper (1.25g)
  • 1 tbsp unsalted butter (15g)
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 carrots, peeled and diced (approx. 120g)
  • 2 cloves garlic, minced (approx. 6g)
  • 4 cups chicken broth (approximately 950ml) - low sodium preferred
  • 1 lb Yukon Gold potatoes, peeled and diced (approx. 450g)
  • 1 tsp dried thyme (5ml)
  • 1/2 tsp dried rosemary, crushed (2.5ml)
  • 1/4 tsp cayenne pepper (1.25 ml) (optional, for a little kick)
  • 1 (15 ounce) can creamed corn (approx. 425g)
  • 1 (15 ounce) can whole kernel corn, drained (approx. 425g)
  • 1 cup heavy cream (approximately 240ml)
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a stockpot over medium-high heat. Season chicken with salt and pepper. Cook until browned on all sides and cooked through (internal temperature 165°F or 74°C). Remove chicken from pot and set aside.
  2. Melt butter in the same pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced potatoes, thyme, rosemary, and cayenne pepper (if using). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
  5. Stir in creamed corn, whole kernel corn, and heavy cream. Heat through, but do not boil.
  6. Return the cooked chicken to the pot. Season with salt and pepper to taste. Garnish with fresh parsley before serving.