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Corn and Chicken Chowder
Corn and Chicken Chowder
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Total Time:
Savor tender chicken with ham, onion, corn, and potato in a creamy thyme-infused broth.
Ingredients:
  • 3 slices ham, chopped
  • 3 stalks celery, sliced thin
  • 2 pounds peeled and cubed potatoes
  • 3 cups chicken broth
  • 1.5 cups water
  • 1.5 pounds chicken tenderloins
  • 3 cups skim milk
  • 1.5 teaspoons dried thyme
  • 0.25 teaspoon ground black pepper
  • 6 teaspoons all-purpose flour
Instructions:
  • In a 6-quart stock pot, combine onion, ham, celery, chicken broth, water, and chicken tenderloins. Cover partially and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until chicken is cooked through. Remove chicken and set aside.
  • Combine fresh corn kernels, diced potatoes, creamy milk, fragrant thyme, and a hint of pepper in a pot. If desired, add a sprinkle of salt. Cook uncovered until the potatoes are soft and tender.
  • Dice chicken tenderloins into bite-sized 1/2 inch pieces, then place them back in the stock pot.
  • Gradually thicken soup to your liking by adding cornstarch or flour in 2 tablespoon increments while stirring. Simmer for 5 minutes once desired thickness is achieved, then serve.

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