Stovetop Chicken Corn Chowder with Potatoes
A creamy one pot chowder of diced chicken, potatoes, and sweet corn simmered in low-sodium broth with heavy cream.
Ingredients
Main Ingredients
- 1 lb chicken breast diced
- 2 cup sweet corn fresh or frozen
- 1 onion chopped
- 2 cloves garlic minced
- 3 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 medium potatoes diced
- 1 tbsp olive oil
- ¾ tsp salt
- black pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion and garlic until softened.
- Add the diced chicken and cook until lightly browned.
- Stir in the potatoes and broth, bring to a boil, then simmer about 15 minutes until the potatoes are tender.
- Stir in the corn and heavy cream, then season with salt and pepper.
- Simmer gently about 10 minutes until slightly thickened and the chicken reaches 165 degrees F. Serve hot with parsley.
Notes
Keep the cream at a gentle simmer so it does not separate. Refrigerate leftovers within two hours and eat within four days. Reheat to 165 degrees F. Nutrition is an estimate.