Ingredients
Scale
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour (or GF 1:1 blend)
- 4 cups low-sodium chicken broth
- 1 cup milk (whole or 2% is best)
- 1 lb Red or Yukon Gold potatoes, diced (skins on)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- 3 cups corn (fresh kernels cut off cob, or frozen)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- Salt and Black Pepper, to taste
- Garnish: Fresh parsley or chives
Instructions
- Sauté: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, red bell pepper, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flavor.
- Simmer: Slowly whisk in the chicken broth and milk. Add the diced potatoes, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Finish: Stir in the corn and cooked chicken. Simmer uncovered for 5-10 minutes to heat everything through.
- Serve: Season generously with salt and black pepper to taste. Garnish with fresh herbs and serve hot with crusty bread.
Notes
- Corn Milk: If using fresh corn on the cob, scrape the cobs with the back of a knife after cutting off the kernels to release the “corn milk.” Add this to the soup for extra sweetness!
- Thicker Soup: For a thicker consistency, mash a few of the cooked potatoes against the side of the pot before serving.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: Freezes for up to 3 months. Thaw overnight in the fridge and reheat gently; if separation occurs, stir in a splash of fresh milk.
- Prep Time: 15
- Cook Time: 25
- Category: Chowder
- Method: Stovetop
- Cuisine: American