Simmer for another 5-7 minutes to allow the flavors to meld.
4. Add the Cream:
Reduce the heat to low and stir in the heavy cream.
Taste and adjust seasoning with salt and black pepper.
5. Serve:
Ladle the chowder into bowls and garnish with parsley, green onions, or shredded cheese, if desired.
Serve warm with crusty bread or crackers.
Tips:
Thicker Chowder: Mash some of the potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a thicker texture.
Make It Spicy: Add a pinch of cayenne or diced jalapeños for a spicy kick.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Enjoy your Chicken and Corn Chowder—a creamy and hearty dish perfect for any time of year! 🍲
