Chicken and Corn Chowder

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 slices bacon (optional)
• 1 medium yellow onion
• 2 celery stalks
• 2 medium carrots
• 2 cloves garlic
• 1½ lb potatoes (e.g., Yukon Gold)
• 4 cups chicken broth
• 2 cups whole kernel corn, frozen
• 1 cup heavy cream
• ½ cup milk
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Dice the chicken breasts into 1-inch pieces. If using, cook bacon in a large pot until crispy, then remove and set aside, leaving rendered fat in the pot. If not using bacon, add butter to the pot.
2. Add diced onion, celery, and carrots to the pot. Sauté over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in chicken broth until smooth.
4. Add diced potatoes and the chicken pieces to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
5. Stir in the frozen corn, heavy cream, and milk. Heat through for 5 minutes, but do not boil. Season with salt and pepper to taste.
6. Ladle the chowder into bowls. Garnish with crumbled bacon (if used) and fresh parsley before serving.