Chicken And Corn Stew Recipe

Name: Chicken And Corn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Skinless/Boneless Chicken Breast And Thighs, Cut Into 2-inch Pieces; 2 Tablespoons Unsalted Butter; 1 Tablespoon Vegetable Oil; 1 pound Potatoes, Cut Into 1-inch Pieces; 1 whole Onion, Halved Lengthwise, Then Cut Lengthwise Into 1/4-inch Slices; 2 cloves Garlic, Minced; 2 teaspoons Chopped Fresh Thyme; 2 Tablespoons Flour; 1-3/4 cup Low-sodium Chicken Broth Or Stock; 3/4 cups Water; 2 cups Frozen Corn; 1/4 cups Heavy Cream; Salt And Pepper, to taste

Servings: persons

2 pounds Skinless/Boneless Chicken Breast And Thighs, Cut Into 2-inch Pieces
2 Tablespoons Unsalted Butter
1 Tablespoon Vegetable Oil
1 pound Potatoes, Cut Into 1-inch Pieces
1 whole Onion, Halved Lengthwise, Then Cut Lengthwise Into 1/4-inch Slices
2 cloves Garlic, Minced
2 teaspoons Chopped Fresh Thyme
2 Tablespoons Flour
1-3/4 cup Low-sodium Chicken Broth Or Stock
3/4 cups Water
2 cups Frozen Corn
1/4 cups Heavy Cream
Salt And Pepper, to taste

1
Pat the chicken dry and season with salt and pepper. Set aside.
2
Heat butter and oil in a 4- to 5-quart heavy pot over medium-high heat until foam subsides. Working in 2 batches, add the chicken and lightly brown, turning over occasionally with tongs, about 5 minutes per batch. Transfer browned chicken to a bowl using tongs.
3
While the chicken is browning, peel potatoes and cut into 1-inch pieces.
4
When the chicken is done and removed from the pot, add onion, garlic, and 1 teaspoon thyme to the pot and saute, stirring occasionally, until softened, 4-5 minutes. Then add flour and cook while stirring, 1 minute.
5
Whisk in broth and water, bringing to a boil, while whisking.
6
Add potatoes and corn to the onion mixture, cover pot and simmer over medium heat. Stir occasionally, and cook until potatoes are just tender, about 10 minutes.
7
Stir in chicken (along with any juices accumulated in bowl) and cream. Then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes.
8
Season the stew with salt and pepper and sprinkle with remaining teaspoon thyme.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Skinless/Boneless Chicken Breast And Thighs, Cut Into 2-inch Pieces, 2 Tablespoons Unsalted Butter, 1 Tablespoon Vegetable Oil, 1 pound Potatoes, Cut Into 1-inch Pieces, and more.

Yes, Chicken And Corn Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Corn Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions