Ingredients and Weight:
- 2 pounds boneless, skinless chicken breasts
- 2 cans (15 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) creamed corn
- 1 medium white onion, chopped
- 3 celery stalks, chopped
- 4 carrots, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 3 tablespoons butter
- 3 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (out of 5)
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces.
- In a large pot or Dutch oven over medium heat, melt the butter and add the onion, celery, carrots, bell pepper, and garlic. Cook until the vegetables are softened about 5 minutes.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until smooth.
- Add the corn, chicken, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 30 grams
- Protein: 25 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy and flavorful
- Loaded with tender chicken and vegetables
- Comforting and hearty
- Perfect for a cold winter day
User Comments:
- "This is the best chicken corn chowder I've ever had!"
- "The flavors are so well-balanced and the chicken is cooked to perfection."
- "I love the addition of red bell pepper."
- "This dish is a crowd-pleaser and always a hit at dinner parties."
- "It's so easy to make and can be easily customized to your taste preferences."
Special Precautions and Tips:
- For a thicker chowder, add more flour.
- For a spicier chowder, add a pinch of cayenne pepper.
- Serve with crusty bread or crackers for dipping.
