For a quick and delicious meal on a busy weeknight, combine all the best qualities of all your favorite chowders with this must-try chicken chowder recipe. Red potatoes keep their peels to save you work and add more colorful flavor. Corn kernels and aromatic chicken stock round out the chowder experience, perfect for the whole family.
1 pound boneless/skinless chicken breasts, thinly sliced or cut into 1 inch pieces
1 large onion, roughly chopped
2 large garlic cloves, minced
1 green pepper, roughly chopped
2 to 3 stalks of celery, diced
1 pound baby red skinned potatoes, cleaned and quartered
32 ounces chicken stock
1/4 cup to ½ white wine
1 bunch of thyme
3 tablespoons fresh oregano
1 cup Italian parsley, divided
2 bay leaves
crushed red pepper, to taste
1 pound fresh or frozen corn
1/4 cup to ½ fresh cream, to taste
salt and pepper, to taste
Season chicken with salt and pepper.
In a large pot, heat olive oil over medium-high heat. Add chicken and cook until done. Remove chicken to separate dish and set aside.
Add more olive oil, if needed. Mix in the onions and saute until translucent. Stir in garlic for 30 seconds. Add crushed red pepper, green pepper and celery. Stir until green vegetables soften.
Add potatoes, chicken stock, wine, oregano, half the parsley, thyme bundle, bay leaves, salt and pepper. Cover and bring to boil. Reduce temperature to let soup simmer until potatoes are done.
Add corn and bring soup back to a simmer. Add cream and bring soup back to a simmer. Adjust seasoning. Add remaining parsley.
Ladle soup into individual bowls.