Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 lb (450g) boneless skinless chicken breast, cubed into 1/2-inch pieces
  • 2 cups (300g) gold potatoes, peeled and cubed small
  • 4 cups (950ml) low-sodium chicken stock
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 can (425g) cream-style corn
  • 1 1/2 cups (225g) frozen sweet corn
  • 1 cup (240ml) heavy cream

Instructions:

  1. Melt butter over medium heat in your pot. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and soft. Note: Don't brown them; we want a sweet base, not a roasted one.
  2. Stir in the minced garlic. Cook for 1 additional minute until you can smell the garlic clearly.
  3. Add the cubed chicken. Stir frequently until the edges of the chicken turn opaque. Note: The chicken doesn't need to be fully cooked yet, just seared.
  4. Pour in the chicken stock, diced potatoes, thyme, salt, and pepper.
  5. Bring the mixture to a gentle boil. Once it bubbles, immediately reduce heat to low.
  6. Simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.
  7. Stir in the cream style corn and frozen sweet corn.
  8. Slowly pour in the heavy cream while stirring constantly. Note: Constant stirring prevents the cream from separating.
  9. Heat through for 2-3 minutes over low heat until the soup is steaming but not boiling.
  10. Remove from heat and stir in the fresh parsley.