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

    Hearty Chicken & Corn Chowder

  • 1 tablespoon butter

  • 1 medium onion, chopped

  • 2 medium celery stalks, chopped

  • 2 garlic cloves, minced

  • 1 container reduced-sodium chicken broth 32-ounce or 910-gram

  • 2 Yukon Gold potatoes, diced about 2 cups

  • 2 cup fresh or frozen corn kernels

  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

  • 0.5 teaspoon salt

  • 0.25 teaspoon freshly ground black pepper

  • 2 cup rotisserie-cooked chicken breast, shredded

  • 4 sprigs thyme for garnish, if desired

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.

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