Chicken and Corn Chowder

This chicken and corn chowder is the perfect comfort food for a cold night. It's creamy, flavorful, and packed with vegetables. The best part is that it's easy to make and can be tailored to your liking.

Chicken and corn chowder is a classic dish that has been enjoyed for centuries. It's believed to have originated in the United States in the early 19th century. The dish was likely inspired by similar stews and soups that were popular in Europe at the time. Over the years, chicken and corn chowder has evolved into a variety of different regional dishes. In New England, for example, the chowder is typically made with a white broth and thickened with flour or cornstarch. In the Midwest, the chowder is often made with a tomato-based broth and thickened with vegetables. No matter what the regional variation, chicken and corn chowder is a hearty and flavorful dish that is sure to please everyone at the table.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup frozen corn
• 1/2 cup chopped cooked chicken
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, carrot, and garlic and cook until softened.
3. Add the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream, corn, and chicken.
6. Season with salt and pepper to taste.
7. Simmer for an additional 10 minutes.
8. Serve hot.

Why It Works

• The combination of chicken and corn gives the chowder a rich and flavorful broth.
• The vegetables add sweetness and texture to the dish.
• The heavy cream makes the chowder creamy and smooth.
• The salt and pepper add depth of flavor to the dish.