Low Sodium Gluten Free Chicken Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Gluten Free Chicken Corn Chowder

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Ingredients

6 servings

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp dried thyme
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
3 cups fresh or frozen corn kernels
1 cup whole milk
½ cup heavy cream
3 tbsp cornstarch
3 tbsp cold water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For serving

3 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.

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