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The star of our chowder is the chicken breast, known for its lean protein content and versatility. When selecting chicken for your chowder, look for fresh, high-quality cuts that are firm to the touch with no discoloration. Organic or free-range chicken is often recommended for a better flavor profile and ethical considerations. Nutritionally, chicken breasts are low in calories but high in protein, making them an excellent choice for a hearty meal without the guilt.

Creamy Chicken and Corn Soup

Warm up your chilly evenings with a bowl of Silky Smooth Chicken and Corn Chowder, a comforting dish that combines tender chicken, sweet corn, and hearty potatoes in a rich broth. This creamy chowder is easy to prepare and packed with flavor, perfect for family gatherings. Explore the ingredients, preparation steps, and customization ideas to make this delicious recipe your own. Enjoy the nourishing benefits while creating lasting memories around the dinner table.
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Ingredients
  

1 lb (450 g) boneless, skinless chicken breasts, diced into bite-sized pieces

2 cups fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and cut into small cubes

4 cups chicken broth (homemade or store-bought)

1 cup heavy cream

1 tsp dried thyme

½ tsp sweet paprika (for a mild kick)

Salt and freshly ground black pepper to taste

2 tbsp extra virgin olive oil

Fresh parsley or chives for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes soft and translucent, approximately 3-5 minutes. Stir occasionally to prevent burning.

    Cook the Chicken: Incorporate the diced chicken breasts into the pot. Season with salt, black pepper, dried thyme, and sweet paprika. Cook the chicken for 5-7 minutes, stirring occasionally until it is evenly browned and cooked through.

      Add Potatoes and Corn: Once the chicken is cooked, stir in the diced potatoes and corn kernels. Mix thoroughly to combine, then continue cooking for an additional 2-3 minutes to infuse flavors.

        Pour in Broth: Add the chicken broth to the pot, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 15-20 minutes, or until the potatoes are fork-tender.

          Blend for Creaminess (optional): For an extra creamy texture, use an immersion blender to blend a portion of the soup directly in the pot until smooth. Alternatively, you can carefully transfer a couple of cups of soup into a blender (allow it to cool slightly) and blend, then return it to the pot.

            Add Cream: Stir in the heavy cream, mixing well to combine. Let the chowder simmer on low heat for another 5 minutes. Taste and adjust seasoning with additional salt and pepper as necessary.

              Serve: Ladle the chowder into warm bowls and garnish with fresh chopped parsley or chives for a pop of color and flavor.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                  - Presentation Tips: Serve the chowder with a drizzle of olive oil on top and a sprinkle of smoked paprika for added flair. Pair it with crusty bread for a hearty meal.