Chicken & Roasted Corn Chowder

Ingredients

• 1 cup Chicken breast, cooked and shredded
• 1 cup Corn kernels (fresh or frozen)
• 1 cup Potatoes, diced
• 1/2 cup Onion, diced
• 2 cloves Garlic, minced
• 1/2 cup Carrots, diced(optional)
• 2 cups Chicken broth
• 1/2 cup Milk (or half-and-half)
• 2 tbsp Heavy cream (optional for extra creaminess)(optional)
• 1 tbsp Unsalted butter
• 1 tbsp All-purpose flour
• 1/2 tsp Smoked paprika(optional)
• 1/2 tsp Dried thyme(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 15 minutes): Dice the potatoes, onion, and (if using) carrots; mince the garlic. Shred or measure cooked chicken. If using frozen corn, keep it ready to roast.

2. 2

   Roast the corn (about 5 minutes within the cook time): Heat a skillet or oven-safe pan over medium-high heat. Add a small splash of water or a drizzle of oil, then add corn and cook until lightly browned in spots, about 3–5 minutes. Set aside.

3. 3

   Cook the base (about 15 minutes): In a pot, melt butter over medium heat. Add onion (and carrots if using) and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds. Sprinkle in flour and cook 1 minute, stirring constantly.

4. 4

   Simmer the chowder (about 10 minutes): Add chicken broth, diced potatoes, thyme, and smoked paprika (if using). Bring to a simmer and cook until potatoes are tender, about 10 minutes.

5. 5

   Finish (about 5 minutes): Stir in roasted corn and shredded chicken. Reduce heat to low and stir in milk (and heavy cream if using). Simmer gently 2–3 minutes to heat through and thicken slightly. Season with salt and black pepper to taste.