Vegetarian Gluten Free Chicken Corn Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.8(23)
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Learn more āIngredients
6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Ā½ tsp dried thyme
- 1 lb yukon gold potatoes, cut into Ā½-inch cubes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 Ā½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 cups fresh or frozen corn kernels
- 1 cup whole milk
- Ā½ cup heavy cream
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp salt, plus more to taste
- Ā½ 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 5ā6 minutes.
- 2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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