July, August, September, Souptober—
After weeks of stalling, I have finally come to terms with Minnesota’s harsh reality: it’s soup season. And you won’t find a creamier, sweeter, or more buttery soup in which to dip a timid toe—er, spoon—than this delicate, yet decadent, chicken corn chowder.
- 1 tablespoon canola oil
- ⅓ cup chopped onion
- ½ cup chopped celery
- ⅛ teaspoon ground thyme
- 1 bay leaf
- 4 Yukon gold potatoes
- 5 cups chicken stock
- 2 cups cream
- 2 cups cooked chicken
- 1 zucchini, shredded and drained
- 1 can corn, drained
- ¼ teaspoon (generous) dried dill
- Heat oil in a large pot. Add onion, celery, thyme, and a bay leaf, turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken stock.
- Simmer until potatoes are tender, about 10 minutes.
- Add the cream, chicken, zucchini, corn, and dill and cook until the zucchini is just cooked through.
- Remove the bay leaf, season to taste, and serve.