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Easy Weeknight Corn Chowder | Lauren Lane Culinarian

Easy Weeknight Corn Chowder

Easy Weeknight Corn Chowder

15 mins prepServes 4

A perfect weeknight rescue meal that can be made vegetarian by omitting chicken. This creamy corn chowder is quick to prepare and hearty, ideal for soup season.

4 servings

What you need

pepper

unsweetened coconut milk

3 cup unsweetened coconut milk

fresh thyme

1 tsp fresh thyme

dried thyme

¼ tsp dried thyme

all purpose flour

2 tbsp all purpose flour

cream-style corn

1 can cream-style corn

ground red pepper

¼ tsp ground red pepper

unsalted butter

2 tbsp unsalted butter

corn

jalapeno pepper

1 jalapeno pepper

salt

onion

celery

skinless chicken pieces

2 cup skinless chicken pieces

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Instructions

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Whisk in milk slowly. Add remaining ingredients. Bring to a boil; cook until thick (about 5 minutes). Taste and add more salt, pepper, or thyme if desired. Serve with crusty bread and a green salad if desired.

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