Ingredients
Units
Scale
- 1 lb boneless skinless chicken breast cutlets thinly sliced
- 3 small leeks, thoroughly cleaned with tough green tops removed, halved lengthwise and thinly sliced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 celery stalk, diced
- 1 lb russet potatoes, peeled and largely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups corn kernels, frozen
- 1 cup half and half
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- Coarse salt and ground black pepper
- Chives, roasted corn kernels, cooked bacon for garnish
Instructions
- In a large dutch oven or stock pot, heat olive oil over medium high heat. Pat chicken breast cutlets dry with a paper towel. Season liberally with salt and pepper.
- Add chicken to the pan and cook for 4 minutes on each side, until browned and fully cooked. Remove chicken to a large bowl and shred using two forks.
- Over medium high heat, melt butter in the same pan, scraping up any browned bits left on the bottom from cooking the chicken.
- Add onion, celery, and leeks, stirring frequently. Sauté until onion and leeks start to turn translucent and celery is softened, about 5 minutes.
- Add carrots and garlic and sauté until garlic is fragrant, about 1-2 minutes.
- Add shredded chicken, potatoes, corn, half and half, and chicken broth. Bring to a boil, reduce heat and simmer for 40 minutes.
- Season with salt and ground black pepper to taste. Serve immediately with sliced chives, roasted corn kernels and cooked bacon bits.
- Prep Time: 10 mins
- Cook Time: 60 mins