Potato and Chicken Corn Chowder

Adapted from tasteofhome.com

Print Recipe

Potato and Chicken Corn Chowder

Ingredients

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 paprika

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 Worcestershire sauce

1 teaspoon kosher salt

Freshly cracked black pepper

1/2 cup milk

Optional additions to make soup spicy: spicy paprika, cayenne pepper, hot sauce, to taste

Instructions

1

In a large saucepan, melt butter over medium heat.

2

Add onion, carrot, celery, salt, pepper, and paprika; cook, stirring, until onions are translucent, 3-4 minutes.

3

Stir in flour until blended.

4

Add potatoes and broth. Bring to a boil; reduce heat and simmer, covered, until potatoes are tender, 12-15 minutes.

5

Stir in chicken, corn, and Worcestershire sauce. Reduce heat and cook, uncovered, until chicken is cooked through (internal temperature is 160)

6

Remove chicken; add milk.

7

Shred or chop the chicken and return to soup until heated through.

Roasted Cabbage Marcella Hazan’s Pasta Bolognese

Potato and Chicken Corn Chowder

Adapted from tasteofhome.com