Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh or frozen corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté diced chicken in olive oil, seasoning with salt and pepper, until no longer pink (5-7 minutes).
- Add diced onion and minced garlic; sauté until onion is translucent (3-4 minutes).
- Incorporate diced potatoes and chicken broth; bring to a boil, then simmer until potatoes are tender (about 15 minutes).
- Stir in corn and heavy cream; simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving.
Notes
- Fresh parsley can be used for garnish.
- This chowder can be made with leftover chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg