Chicken Corn Chowder

1 bone-in, skin-on chicken breast
1 tablespoon soy sauce
Kosher salt and ground black pepper
2 14¾-ounce cans cream-style corn
3 tablespoons cornstarch (optional)
3 scallions, thinly sliced scallions
Chili crisp, to serve

1. In a large saucepan, combine 6 cups water, the chicken, soy sauce, ¼ teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, until the thickest part of the breast reaches 165°F, 20 to 25 minutes. Transfer the chicken to a large plate; set aside to cool. Meanwhile, stir both cans of corn into the broth, then remove the pan from the heat.
2. Measure ¼ cup of the soup base into a small bowl; whisk in the cornstarch. Using 2 forks or your hands, shred the chicken into bite-size pieces; discard the skin and bones. Return the chicken and any accumulated juices to the saucepan. Whisk the cornstarch mixture to recombine, then stir it into the soup. Bring to a simmer over medium, stirring constantly, and cook until thickened, about 2 minutes. Off heat, taste and season with salt and pepper.
3. Serve the soup sprinkled with the scallions and drizzled with chili crisp. Offer additional soy sauce on the side.

adapted from Milk Street

Adapted from tasteofhome.com

1/4 cup butter
1 large onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped (optional)
1/4 cup all-purpose flour
1 teaspoon soy sauce
2 medium potatoes, peeled and chopped into small cubes
4 cups chicken broth
1 chicken breast or 4 chicken tenders
1 can creamed corn
1 teaspoon kosher salt
Freshly cracked black pepper
Optional additions to make soup spicy: spicy paprika, cayenne pepper, hot sauce, to taste

In a large saucepan, melt butter over medium heat.
Add onion, carrot, celery, salt, pepper, and paprika; cook, stirring, until onions are translucent, 3-4 minutes.
Stir in flour until blended.
Add potatoes and broth. Bring to a boil; reduce heat and simmer, covered, until potatoes are tender, 12-15 minutes.
Stir in chicken, corn, and Worcestershire sauce. Reduce heat and cook, uncovered, until chicken is cooked through (internal temperature is 160)
Remove chicken; add milk.
Shred or chop the chicken and return to soup until heated through.