Chicken Corn Chowder Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped celery

1/2 jalapeno pepper (seeded and chopped (optional)

2 tablespoons flour

3 cups milk (whole milk, Substitute coconut milk or evaporated milk if desired)

2 cups chicken or sausage (cooked chicken or sausage. I use a rotisserie. Or substitute crab, shrimp, for the chicken)

1 can sweet corn (drained)

1 14 3/4 ounce can cream-style corn

1 1/2 teaspoon chopped fresh thyme or 1/3 teaspoon dried thyme

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon kosher salt

Directions

Heat

Melt butter in a large Dutch oven over medium heat.

Add onion, celery, and jalapeno, and cook until tender, stirring frequently.

Add flour, cook 1 minute, stirring constantly.

Whisk

Slowly whisk in milk and the remaining ingredients.

Simmer

Bring to a boil, and simmer on LOW until ready to serve. If it gets too thick add a splash of milk or water to thin it to desired consistency. If you want it thicken, see the notes.

Serve with crusty bread or a salad if desired

Notes

Optional to add bacon or replace chicken with sausage

Nutrition

• Calories: 178 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Cholesterol: 57 mg
• Sodium: 236 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 0.4 g
• Total Sugars: 6 g
• Protein: 15 g