Main Ingredients

• 1.5–2 lbs boneless skinless chicken (breasts or thighs) Thighs may give a richer flavor.
• 3 cups potatoes, peeled and diced into ½-inch pieces Russet potatoes are ideal for chowders.
• 2 cups corn kernels (frozen or fresh)
• 1 small onion, finely chopped
• 2 ribs celery, sliced
• 1 medium carrot, diced
• 3–4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1.5 cups milk (2% or whole) Can substitute with almond milk or oat milk.
• 2 tbsp olive oil or butter
• 2 tbsp all-purpose flour (or cornstarch slurry for GF)
• 1 tsp dried thyme
• 0.5 tsp smoked paprika (optional)
• 0.5 tsp black pepper
• 0.75–1.25 tsp kosher salt, to taste
• 2–3 green onions, sliced (for topping)
• 2 tbsp chopped parsley (for finish)
• 1 tsp lemon juice (optional) For brightness.