Chicken, Asparagus & Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add chicken broth, chicken breasts, potatoes, and corn to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through and potatoes are tender.
• STEP 3.Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
• STEP 4.Add asparagus, thyme, salt, and pepper to the pot. Cook for an additional 5 minutes, or until asparagus is tender.
• STEP 5.Stir in cream and cook for another 2 minutes. Adjust seasoning if needed.
• STEP 6.Serve the chowder hot, garnished with fresh herbs if desired.

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
• For a thicker chowder, you can mash some of the potatoes with a fork or blend a portion of the soup with an immersion blender.
• Feel free to add other vegetables like carrots or celery for extra flavor and texture.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or crackers for a complete meal.