Ingredients
Scale
- 500g boneless chicken breast 🍗
- 2 tbsp butter 🧈
- 1 tbsp olive oil 🫒
- 1 large onion, diced 🧅
- 2 stalks celery, sliced 🥬
- 2 cloves garlic, minced 🧄
- 3 medium potatoes, peeled and diced 🥔
- 2 cups corn kernels (fresh or frozen) 🌽
- 4 cups chicken stock 🍲
- 1 cup whole milk 🥛
- 1 cup heavy cream 🥛
- 3 tbsp all-purpose flour 🌾
- 1 tsp dried thyme 🌿
- 1 bay leaf 🍃
- Salt 🧂 and freshly ground black pepper (to taste) 🧂
- Fresh parsley, chopped (for garnish) 🌿
- Optional: 4 slices bacon, cooked and crumbled 🥓
- Crusty bread, to serve 🥖
Instructions
- Season the chicken breasts with a pinch of salt and pepper. In a large pot, heat 1 tbsp olive oil over medium heat and sear the chicken 3–4 minutes per side until lightly golden. Remove and set aside.
- In the same pot, melt 2 tbsp butter. Add the diced onion and sliced celery; sauté until softened, about 5 minutes. Stir in minced garlic and cook 1 minute more.
- Sprinkle 3 tbsp flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux.
- Gradually pour in 4 cups chicken stock while stirring to avoid lumps. Add the diced potatoes, 1 tsp dried thyme and 1 bay leaf. Bring to a gentle simmer.
- Return the seared chicken to the pot. Cover and simmer for 12–15 minutes, or until potatoes are tender and chicken is cooked through.
- Remove the chicken and shred it with two forks. Discard the bay leaf. Stir the shredded chicken back into the pot along with 2 cups corn kernels.
- Pour in 1 cup whole milk and 1 cup heavy cream. Heat gently (do not boil) for 5–7 minutes until the chowder is creamy and slightly thickened. Adjust seasoning with salt and pepper.
- If using, stir in cooked crumbled bacon for extra flavor. If chowder is too thick, thin with a splash of stock or milk.
- Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with crusty bread on the side.