FoodWage
Hearty Chicken & Corn Chowder
For a hearty chowder that’s not thickened with flour, simply puree a portion of the soup in a blender. Blending also gives the soup a creamier texture without added milk or cream. And without the milk or cream, this soup will reheat easily without separating in a microwave if lunch portions are frozen and thawed.
Ingredients for servings
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1 tablespoon butter
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1 medium onion, chopped
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2 medium celery stalks, chopped
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2 garlic cloves, minced
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1 container reduced-sodium chicken broth 32-ounce or 910-gram
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2 Yukon Gold potatoes, diced about 2 cups
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2 cup fresh or frozen corn kernels
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1 tablespoon fresh thyme or 1 teaspoon dried thyme
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0.5 teaspoon salt
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0.25 teaspoon freshly ground black pepper
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2 cup rotisserie-cooked chicken breast, shredded
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4 sprigs thyme for garnish, if desired
Hearty Chicken & Corn Chowder
Directions
In a large Dutch oven or soup pot, melt butter over medium-high heat. Add onion, celery and garlic; sauté 2–3 minutes, or until tender.
Add broth, potatoes, corn, thyme, salt and pepper. Bring mixture to a boil, reduce heat to medium-low, and cook, stirring occasionally, 10–15 minutes until potatoes are tender.
Stir in chicken; cook 2 minutes until mixture is heated through. Transfer 3 cups to a large blender. Remove stopper, and cover hole with a folded towel; blend until almost smooth. Stir into remaining soup mixture. Ladle soup into serving bowls, and garnish with thyme, if desired.