Chicken Corn Chowder
Servings 10 people
Ingredients
- 2 large boneless skinless chicken breasts
- 1 medium onion
- 2 large russet potatoes
- 3 medium carrots peeled
- 3 TBS Butter
- 3 cups Chicken bone broth or chicken broth
- 1 tsp Poultry seasoning
- 1/2 tsp Thyme
- 1 cup Milk or cream
- 2 cups Corn, frozen
- Salt and pepper to taste
Instructions
- Heat a large soup pot over medium heat and add the butter.
- While the butter is melting, dice the onion and add it to the butter.
- Shred the carrots and potatoes.
- Once the onion is translucent, add the carrots and potatoes to the pot. If there isn't enough butter to generously coat the veggies, add a little more. Add a little salt and pepper. Cook for 2-3 minutes stirring fairly often.
- Pour in the chicken broth and scrape the bottom of the pan with your wooden spoon to get up any browned bits from the veggies.
- Add in the poultry seasoning, thyme, and some salt and pepper.
- Dice the chicken breasts into bite-size pieces and add to the broth.
- Simmer until the chicken is cooked, about 10 minutes.
- Remove the soup from the heat and stir in the milk and the frozen corn. Let the soup sit for about 5-10 minutes until the corn is warmed through.
- Add salt and pepper to taste. Enjoy!