Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups sweet corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Sauté the diced onion for 4-5 minutes until softened; add minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a simmer. Add sweet corn kernels and cook for 5-7 minutes.
- Stir in shredded chicken and simmer for another 10 minutes. Season with salt, pepper, and any additional herbs or spices to taste.
- Reduce heat to low; gradually stir in heavy cream until smooth and creamy. Warm through for 3-4 minutes without boiling.
- Serve hot, garnished with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 780 mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75 mg