Description
Experience the creamy warmth of tender chicken, sweet corn kernels, and fresh herbs dancing in a silky broth. Each spoonful wraps you in cozy, nourishing flavors that soothe the soul.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups fresh or frozen sweet corn kernels
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter and olive oil in a large pot over medium heat.
- Add onion, celery and carrot and cook until softened, about 5 minutes.
- Stir in garlic and cook 1 minute, then sprinkle flour and stir for another minute.
- Gradually whisk in chicken broth until smooth.
- Add corn, chicken, bay leaf and thyme; bring to a simmer and cook 10 minutes.
- Reduce heat to low and stir in heavy cream; heat through without boiling.
- Season with salt and black pepper and remove bay leaf.
- Stir in chopped parsley and serve hot.
Notes
- Use half-and-half instead of heavy cream for a lighter texture.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Add diced potatoes for extra heartiness.
- Substitute fresh basil or chives for parsley to vary the flavor.