Chicken and Corn Chowder

 We eat soup several times a month at our house, even if it is 100 degrees outside. When something sounds good to me that is what we eat. I ask my family to participate in the meal planning, but they always say they don’t care. Luckily they almost never complain about things I make. 

This soup has such amazing flavor, it may be my favorite soup. On busy days I can make this in the morning or the night before and put a lid on the pot and place it in the fridge to warm up for dinner later that day. 

I love garlic, I like to buy the big container at Costco that is already minced for you. I love things to be homemade and fresh, but sometimes you need somethings to be fast. Use whatever you like. If you use the Costco container 1/2 teaspoon of the minced garlic equals 1 clove of garlic.

Chicken and Corn Chowder


1 tablespoon olive oil

1/4 cup onion, diced

12 small carrots, sliced

4 cloves garlic, minced

3 cups frozen corn

4 cups chicken broth

2 skinless chicken breasts, cooked and shredded

2 cups potatoes, peeled and diced

2/3 cup heavy cream

2/3 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons cornstarch

1/2 cup cold water


In a large pot, heat oil on medium heat. Add onions and carrots, cook until onions are translucent.  Then, add garlic and cook for one minute. Next add the broth, corn, potatoes, milk, and chicken. Bring to a boil and let simmer for about 30 minutes. Make sure potatoes are cooked. Combine cold water and cornstarch in a small bowl, whisk together. Pour into boiling soup to thicken. Use a whisk to keep cornstarch from clumping, stir with whisk for a few minutes. 

Remove from heat and add heavy cream, salt and pepper. Serve with french bread. 

Slightly adapted from

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