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Ingredients
Scale
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 1 medium onion, petite diced (about 1 cup)
- 1 medium zucchini, petite diced (about 1 cup)
- 2 large ribs celery, petite diced (about 1 cup, including leaves)
- 3 large carrots, petite diced (about 2 cups)
- 2 large cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups chicken stock or chicken broth
- 1 cup half and half
- 1 cup heavy cream
- 2 teaspoons salt (or to taste)
- 3/4 teaspoon black pepper (or to taste)
- 1 teaspoon dried thyme
- 2 teaspoons poultry seasoning
- 1 lb boneless skinless chicken breasts or tenders
- 4 medium ears of fresh corn, kernels cut off the cob
- Fresh parsley, chopped (for garnish)
- Oyster crackers (for garnish, optional)
Instructions
- Cut kernels from fresh corn and set aside.
- Melt olive oil and butter in a pot, add onion, celery, and carrots; sauté for 5 minutes.
- Add zucchini and garlic; cook for another 5 minutes.
- Sprinkle in salt, pepper, thyme, and poultry seasoning; stir well.
- Add flour over vegetables; cook for 2 minutes, then whisk in chicken stock.
- Bring mixture to a boil, then add chicken breasts; poach for 10-15 minutes.
- Remove chicken, shred it, and return to the chowder.
- Stir in half and half and heavy cream; mix until combined.
- Add corn kernels and heat through; garnish with parsley and serve.
Notes
Ensure chicken is cooked while retaining juiciness.
Fresh corn enhances flavor; frozen corn can be an alternative.
Adjust seasonings per your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg