Chicken Corn Chowder

Step 1

Melt the 2 tbsp butter in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

Step 2

Add the 1 lb cubed chicken breast and cook until no longer pink, about 5-7 minutes, stirring occasionally.

Step 3

Stir in the 4 cups corn kernels and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, until corn is tender.

Step 4

Using an immersion blender, blend about half the soup until creamy, leaving some chunks for texture. (Alternatively, transfer 2 cups to a blender and puree, then return to pot.)

Step 5

Stir in the 1 cup heavy cream and 1 tbsp fresh thyme. Simmer gently for 5 minutes, until heated through.

Step 6

Season with the 1 tsp black pepper and salt to taste. Serve hot, garnished with extra thyme if desired.