Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Yellow Onion, finely diced
  • 2 Medium Carrots, peeled and diced
  • 2 Stalks Celery, sliced thin
  • 3 Cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1/2-inch cubes
  • 3 cups Yukon Gold Potatoes, cubed
  • 4 cups Sweet Corn, fresh or frozen
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • Salt and Cracked Black Pepper to order
  • 4 cups Low-Sodium Chicken Bone Broth
  • 1 cup Whole Milk

Instructions:

  1. Heat oil. Add 1 tbsp Extra Virgin Olive Oil to a large pot over medium heat until it shimmers and moves like water.
  2. Sauté aromatics. Toss in the diced yellow onion, carrots, and celery. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Add peppers and garlic. Stir in the red bell pepper and minced garlic. Sauté for 2 minutes Note: Adding garlic later prevents it from burning and turning bitter.
  4. Sear chicken. Push the vegetables to the side and add the 1.5 lbs of cubed chicken breasts. Cook for 4 minutes until the edges are opaque and lightly browned.
  5. Season the base. Sprinkle in the smoked paprika, dried thyme, salt, and black pepper. Stir for 1 minute until the spices coat everything in a red hue.
  6. Deglaze and simmer. Pour in the 4 cups of chicken bone broth and add the 3 cups of cubed potatoes. Bring to a boil, then reduce heat.
  7. Cook potatoes. Simmer for 12 minutes until the potatoes are fork tender but not falling apart.
  8. Incorporate corn. Stir in the 4 cups of sweet corn. Cook for 5 minutes until the corn is bright yellow and heated through.
  9. Cream finish. Pour in 1 cup of whole milk. Stir gently for 2 minutes until the liquid is creamy and integrated.
  10. Final check. Taste for salt and pepper. Serve immediately while the steam carries the scent of thyme.