Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 2 medium potatoes, diced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 cup sweet corn
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish

Instructions:

  1. In a large pot or Dutch oven, melt the unsalted butter over medium heat.
  2. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic, diced carrot, and sauté for an additional 2-3 minutes.
  3. Stir in diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
  4. Simmer until potatoes are tender (about 15 minutes).
  5. Add shredded chicken, sweet corn, and dried thyme. Stir and cook for another 5 minutes.
  6. Pour in heavy cream, stirring to combine. Season with salt and pepper to taste. Heat gently without boiling.
  7. Ladle chowder into bowls and garnish with chopped parsley or chives.