Hearty Chicken & Corn Chowder
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Hearty Chicken & Corn Chowder. Have I earned my starchy carbs? Where is my lean protein?
1 tablespoon butter
1 medium (110 grams) onion, chopped
2 medium (80 grams) celery stalks, chopped
2 garlic cloves, minced
1 (32-ounce or 910-gram) container reduced-sodium chicken broth
2 Yukon Gold potatoes, diced (about 2 cups)
2 cups (280 grams) fresh or frozen corn kernels
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups (280 grams) rotisserie-cooked chicken breast, shredded
4 sprigs thyme for garnish, if desired
In a large Dutch oven or soup pot, melt butter over medium-high heat. Add onion, celery and garlic; sauté 2–3 minutes, or until tender.
Add broth, potatoes, corn, thyme, salt and pepper. Bring mixture to a boil, reduce heat to medium-low, and cook, stirring occasionally, 10–15 minutes until potatoes are tender.
Stir in chicken; cook 2 minutes until mixture is heated through. Transfer 3 cups to a large blender. Remove stopper, and cover hole with a folded towel; blend until almost smooth. Stir into remaining soup mixture. Ladle soup into serving bowls, and garnish with thyme, if desired.
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