📖 Instructions

1. Dice the Chicken: Cut the chicken breasts into 1/2-inch cubes. Season generously with salt, pepper, and any other seasonings you like (like garlic powder or paprika). A little bit of seasoning goes a long way to add some extra flavor!
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Stir occasionally to prevent burning. I once slightly burnt my onions when I got distracted by a phone call; don't be like me!
3. Cook the Chicken: Add the diced chicken to the pot and cook until it's no longer pink and lightly browned. This should take about 5-7 minutes. Make sure to cook the chicken all the way through. Undercooked chicken is no fun.
4. Add Broth and Potatoes: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender. I like to test them with a fork; they should be easy to pierce.
5. Incorporate Corn: Stir in the corn kernels. If you're using fresh corn, this will add a lovely sweetness. If you're using frozen corn, ensure it's thawed first. Simmer for another 5 minutes to heat the corn through.
6. Thicken the Chowder (Optional): For a thicker chowder, you can use an immersion blender to partially blend the soup. Alternatively, you can remove about 1-2 cups of the chowder and blend it in a regular blender, then return it to the pot. Be careful when blending hot liquids! Remember to vent the blender to prevent explosions. If you like a chunkier chowder, skip this step altogether.
7. Add Cream and Seasonings: Stir in the heavy cream. Season with salt, pepper, and any other desired seasonings, such as thyme or parsley. Simmer for another 2-3 minutes to heat through, but don't boil, or the cream might curdle. It's tragic when the cream curdles. No one wants chunky chowder.
8. Taste and Adjust: Give the chowder a taste and adjust the seasonings as needed. It might need a little more salt, pepper, or even a pinch of sugar to balance the flavors.
9. Garnish and Serve: Ladle the chowder into bowls. Garnish with fresh parsley, chives, or a dollop of sour cream or Greek yogurt. Serve hot with crusty bread or crackers. Enjoy! I love pairing mine with a grilled cheese sandwich for a super comforting meal.