Name: Lightened Up Creamy Chicken Corn Chowder
Ingredients: 1 tablespoon butter; 1 large onion, finely chopped; 2 cups carrots, sliced diagonally; 1 cup celery, chopped; 3 zucchinis, chopped; 3 cloves garlic, minced; 1/4 cup white wine; 1 cup cherry tomatoes, quartered; 4 ears corn, sliced off cob; 6 cups chicken stock; 1 1/2 cups whole milk; 1/4 cup heavy cream; 1 tablespoon dijon mustard; 1 tablespoon sugar; 2 cups shredded chicken; microgreens; more corn; bacon bits!

Yield: 10 cups

Lightened Up Creamy Chicken Corn Chowder

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Yield: 10 cups

Units:

Ingredients

for the soup

1 tablespoon butter
1 large onion, finely chopped
2 cups carrots, sliced diagonally
1 cup celery, chopped
3 zucchinis, chopped
3 cloves garlic, minced
1/4 cup white wine
1 cup cherry tomatoes, quartered
4 ears corn, sliced off cob
6 cups chicken stock
1 1/2 cups whole milk
1/4 cup heavy cream
1 tablespoon dijon mustard
1 tablespoon sugar
2 cups shredded chicken

possible garnishes

microgreens
more corn
bacon bits!

Instructions

In a large heavy-bottomed pot (caste iron is best), heat 1 tablespoon of butter over medium heat. Add in onion and cook until translucent, about 3 minutes.
Stir in carrots and celery, cooking another 3 minutes. Next stir in zucchini, garlic, and white wine and cook until slightly tender, about 5 minutes more.
Add cherry tomatoes, corn, chicken stock, milk, cream, dijon, and sugar, stirring to combine. Toss in shredded chicken. Once soup comes to a boil, turn to simmer and cover completely.
Simmer soup for 1 hour, stirring occasionally. Serve topped with microgreens and bacon bits!

Find it online: https://bromabakery.com/creamy-chicken-corn-chowder/