Name: Creamy Chicken-Corn Chowder with Asparagus, Carrot, Celery & Parsley
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 3 medium carrots; 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 1420 ml chicken or vegetable broth; 3 cups frozen corn; 3 cloves garlic; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium yellow onions; all-purpose flour; black pepper; extra virgin olive oil; Italian seasoning; salt

Creamy Chicken-Corn Chowder with Asparagus, Carrot, Celery & ParsleyCreamy Chicken-Corn Chowder with Asparagus, Carrot, Celery & Parsley — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

3 medium carrots

6 sticks celery

1.02 kg chicken breasts, boneless skinless

1420 ml chicken or vegetable broth

3 cups frozen corn

3 cloves garlic

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1 ½ medium yellow onions

all-purpose flour

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper; cook, stirring occasionally, until cooked through, 5-6 minutes. Using a slotted spoon, remove chicken to a plate. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel, trim, and small dice carrots. Trim and small dice celery. Place both in a medium bowl.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl with the other veggies.

Return pot (with cooking juices) to medium heat, add more oil, and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until tender, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, snap (or cut) off woody ends of the asparagus; cut spears into bite-sized pieces. Place in the reserved bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the asparagus and set aside. (Reserve remaining parsley for serving.)

When the veggies are tender, add flour to the pot. Continue to cook, stirring constantly, until veggies are well coated, 1-2 minutes.

Return cooked chicken to the pot, then add asparagus, parsley, broth, and corn. Stir to combine the chowder and bring to a boil over high heat. Once boiling, reduce heat to medium and continue to cook, stirring occasionally, until asparagus is tender, 4-5 minutes.

Add cream to the pot, stir to combine, and continue to cook until warmed through, 1-2 minutes. Remove from heat.

To serve, divide chowder between bowls and sprinkle with reserved parsley. Enjoy!

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