Chicken and Corn Chowder


  • 9 ounces boneless skinless chicken breast cooked and shredded**
  • 1/4 cup butter diced into 1 tbsp pieces
  • 1 medium yellow onion diced
  • 1 cup carrots diced
  • 1 stalk celery diced
  • 2 leaves bay
  • 4 cloves medium garlic minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth 6 cups water + 2 Tablespoons Better than Bullion chicken base
  • 1 1/2 cups of 1% milk
  • 3 medium russet potatoes peeled and diced to 1/2-inch thickness
  • Salt and freshly ground black pepper to taste
  • 2 1/2 cups frozen corn kernels
  • Optional toppings: bacon shredded cheese, green onions, parsley
  1. Melt butter over medium heat.
  2. Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 7 minutes.
  3. Add garlic, plus a pinch of salt and pepper, stir, and cook about 30 seconds more.
  4. Add the flour, stirring constantly to combine, and cook for 2 minutes.
  5. Whisk in the chicken broth and the milk, until most of the lumps are broken down with the whisk.
  6. Increase the heat slightly to medium-high.
  7. Add the potatoes, and bring to a low boil; reduce heat to medium low (maintain a low simmer) and cook uncovered for about 12 minutes.
  8. Add the cooked chicken and corn kernels, and cook for another 10 minutes, uncovered.
  9. Add toppings, if desired (not included in nutritional information), and serve immediately.

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