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–+ servings

Easy Chicken and Corn Chowder Recipe

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Servings 4
Course Soup

Ingredients

  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3 ounces pork belly smoked ham or thick bacon, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 dashes red pepper flakes
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 3 cups cooked and shredded chicken
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves extra for topping
  • 1/3 cup heavy cream
  • olive oil for cooking

Method

  1. In a Dutch oven or large pot, add 2 teaspoons olive oil and place over medium heat. Add onion and stir. Cook for 3 minutes.
  2. Add garlic and stir. Add pork belly, salt, black and red pepper, stir. Cook 2 minutes.
  3. Add flour and stir to combine. Cook for 1 minute. Add broth and stir. Cook until it begins to simmer, about 2 minutes.
  4. Add cooked chicken and thyme sprigs, stir. Cover and reduce heat to simmer or low. Continue to cook for 20 minutes.
  5. Remove lid and stir in cream. Ladle into bowls and top with additional fresh thyme leaves, if desired. Enjoy!

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