Creamy Chicken, Corn, and Asparagus Chowder

Creamy Chicken, Corn, and Asparagus Chowder

• Prep time: 15 minutes

• Cook time: 20 minutes

• Servings: 4

Ingredients

• 2 cups Cooked chicken breast, cubed

• 1 lb Fresh asparagus, trimmed and cut into 1-inch pieces

• 2 cups Sweet corn (fresh, frozen, or canned)

• 1 medium Onion, finely diced

• 2 cloves Garlic, minced

• 3 cups Chicken broth

• 1 cup Heavy cream or half-and-half

• 2 tbsp Butter

• 2 tbsp All-purpose flour

• Salt & Black pepper to taste

• Optional: A pinch of dried thyme or red pepper flakes

Instructions

1. Sauté the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until translucent (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.

2. Thicken: Sprinkle the flour over the onions and stir constantly for 1–2 minutes to create a light roux. This ensures your soup has a velvety texture.

3. Simmer: Gradually pour in the chicken broth while whisking to prevent lumps. Bring the liquid to a gentle boil.

4. Add Veggies: Drop in the asparagus and corn. Reduce heat to low and simmer for about 5–8 minutes, or until the asparagus is tender but still bright green.

5. Finish: Stir in the cubed chicken and heavy cream. Heat through for 2–3 minutes (do not let it reach a rolling boil once the cream is added to avoid curdling).

6. Season: Season generously with salt and cracked black pepper.

Serve hot in a deep bowl with saltine crackers or crusty bread for dipping.