Savory Chicken and Corn Chowder

This American-style chowder builds a creamy base from butter, flour, milk, and broth, then layers in chicken, corn, potatoes, and herbs for a thick, spoonable main-course soup.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 15 ml neutral oil divided
• 15 g unsalted butter divided
• 120 g yellow onion small dice
• 80 g celery small dice
• 3 g fine salt divided
• 2 clove garlic cloves minced
• 450 g boneless skinless chicken thighs cut into 2 cm pieces
• 0.5 g black pepper freshly ground
• 25 g all-purpose flour none
• 750 ml low-sodium chicken broth warm if possible
• 300 g Yukon Gold potatoes peeled and cut into 1.5 cm cubes
• 250 g corn kernels fresh or frozen
• 2 teaspoon fresh thyme leaves stripped from stems
• 3 g fine salt divided
• 1 g black pepper freshly ground
• 500 ml whole milk none
• 15 g unsalted butter divided
• 8 g flat-leaf parsley chopped, for garnish
• 5 g chives thinly sliced, for garnish

Instructions

1. Heat a large soup pot over medium heat. Add 15 ml of the oil and 15 g of the butter. When the butter foams, add the onion, celery, and 3 g of the salt. Cook, stirring often, until the vegetables are softened but not browned, about 6 to 8 minutes. The onion is translucent and the celery is tender.
2. Add the garlic and cook for 30 seconds, then add the chicken pieces and 0.5 g of the pepper. Cook just until the chicken loses its raw exterior color, about 2 to 3 minutes. The chicken is opaque on the outside but not fully cooked through.
3. Sprinkle in the flour and stir for 1 minute so it coats the chicken and vegetables. Add the warm broth gradually, scraping the bottom of the pot as you stir so no floury pockets remain. The liquid looks smooth and slightly thickened.
4. Add the potatoes, corn, thyme, and the remaining 3 g of salt plus the remaining 1 g of pepper. Bring to a simmer, then lower the heat to maintain a gentle simmer. Cook uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are tender. The potatoes can be pierced easily with a knife and the chicken is cooked through.
5. Stir in the milk and the remaining 15 g of butter. Warm gently over low heat for 2 to 3 minutes; do not let it boil. Taste and, if needed, season with a small extra pinch of salt and pepper from outside the measured totals. The chowder is creamy, steaming, and evenly seasoned.
6. Ladle into bowls and finish with the parsley and chives, if using. The garnish is fresh and the chowder is ready to serve.