HOW TO MAKE CHICKEN AND POTATO CORN CHOWDER?
2 CUPS.Of chicken broth.
2 CUPS.Of milk/ heavy cream.
2 CUPS.Of diced chicken.
1 CUP.Of corn.
1 diced_ onion.
2 diced_ carrots.
2 diced_stalks celery.
2 chopped_cloves garlic.
1/4 CUP.Of flour/rice flour (for gluten-free).
1 pound and half of the diced potatoes.
3 TBSP.Of oil/butter.
1 TSP.Of chopped_thyme.
Salt And Pepper To Taste.
I heated the oil over medium heat in a large saucepan, I added the diced onions, diced carrots, and diced celery and I cooked for around 10 minutes until tender.
I mixed in the garlic, the chopped thyme, and flour or rice flour and simmer for around 3 minutes until the flour is lightly browned.
I stir in the broth gently, then I added the milk and diced potatoes, I brought the mixture to a boil.
I reduced the heat and simmer for around 12 to 15 minutes until the potatoes are tender.
I added the corn and chicken, I cooked for 10 more minutes until heated, and I season with salt and black pepper.