Creamy Chicken & Corn Chowder with Cheesy Garlic Bread
15min
40min
1
695
Chef's Note
This comforting chowder is the perfect American-style lunch for any day of the week. For a time-saving shortcut, you can use rotisserie chicken instead of cooking the chicken breast. The soup thickens as it cools, so if reheating leftovers, you may need to add a splash of broth or milk to reach your desired consistency. The cheesy garlic bread makes this a complete meal that's sure to satisfy.
Tags
Ingredients
1 medium, diced boneless skinless chicken breast
1 medium, peeled and diced russet potato
1/2 medium, diced yellow onion
1 diced celery stalk
1 cup frozen corn kernels
2 cloves, minced garlic
2 cups chicken broth
1/2 cup half and half
3 tablespoons, divided butter
2 tablespoons all-purpose flour
1/2 teaspoon, dried thyme
1 whole bay leaf
1/2 teaspoon, plus more to taste salt
1/4 teaspoon, freshly ground black pepper
1 split in half English muffin
1/4 cup, shredded cheddar cheese
1/4 teaspoon garlic powder
1 tablespoon, fresh chopped (optional for garnish) parsley
Instructions
- 1
Season diced chicken with salt and pepper. In a medium pot, melt 1 tablespoon of butter over medium heat and cook chicken until no longer pink, about 5-6 minutes. Remove chicken and set aside.
- 2
In the same pot, add another tablespoon of butter. Add diced onion, celery, and a pinch of salt. Cook for 4-5 minutes until vegetables begin to soften.
- 3
Add minced garlic and cook for another 30 seconds until fragrant.
- 4
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- 5
Gradually pour in chicken broth while whisking to prevent lumps. Add dried thyme and bay leaf.
- 6
Add diced potatoes, bring to a simmer, then reduce heat to medium-low. Cook for 15 minutes or until potatoes are just tender.
- 7
While the soup simmers, prepare the cheesy garlic bread. Preheat oven to 375°F (190°C) or set broiler to low.
- 8
Mix remaining tablespoon of butter with garlic powder in a small bowl. Spread the mixture onto both halves of the English muffin.
- 9
Sprinkle shredded cheddar cheese evenly over the buttered muffin halves and place on a baking sheet.
- 10
Bake for 5-7 minutes or broil for 2-3 minutes until cheese is melted and edges are golden brown. Set aside.
- 11
Return to the soup and add the cooked chicken and corn kernels. Simmer for 5 minutes.
- 12
Remove bay leaf and stir in half and half. Heat through for 2-3 minutes without boiling.
- 13
Taste and adjust seasonings with salt and pepper as needed.
- 14
Ladle the chowder into a bowl, garnish with fresh parsley if desired, and serve with the cheesy garlic bread on the side.
Nutrition Information (per serving)
695
43g
62g
32g
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