Chicken Corn Chowder

About This Recipe

Pureed corn and mashed potatoes make this chicken corn chowder rich and creamy without being heavy.

Ingredients

• 1 tablespoon unsalted butter (or dairy-free butter)
• 1 tablespoon olive oil
• 1 small onion (chopped)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 1 garlic cloves (chopped)
• 2 tablespoons all purpose flour (or gluten-free flour mix)
• 2 ½ cups corn fresh or frozen kernels (divided (1 cups for blending, 1 1/2 cup left whole))
• 1 teaspoon paprika
• 1 lb chicken tenders (or boneless skinless chicken breast)
• 2 8 oz each yukon gold potatoes (or russet potatoes, peeled (one diced, one cut in quarters for mashing later))
• 4 cups chicken broth (or chicken bone broth)
• Kosher salt and black pepper (to taste)
• chopped scallions ( or chives, for garnish)
• Optional: If you want it creamier you can stir in some half and half or drizzle with cream at the end.

Instructions

1. Add the butter and 1 tablespoon olive oil to a large heavy pot or Dutch oven, when melted add the onion, carrots, celery and garlic to the skillet and saute until tender, 8 to 10 minutes. Sprinkle with flour and saute about 2 minutes, to cook out.
2. Meanwhile, blend 1 cups corn with 1 cup of the broth until mostly smooth. Add to the pot along with paprika, chicken, potatoes and remaining corn kernels. Pour in the chicken broth just enough to cover ingredients and bring to a boil.
3. Cover and simmer on low, 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
4. Remove the quartered potato, mash until smooth, and stir it back into the chowder. Shred the chicken with two forks. Taste the soup, adjust salt and pepper to taste and pour into 6 bowls, garnish with fresh herbs.