Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 lb boneless skinless chicken breast, cut into ½-inch cubes
  • 1 can (14.75 oz) cream-style corn
  • 1 ½ cups frozen sweet corn kernels, thawed
  • 4 cups low-sodium chicken broth
  • ½ cup half-and-half
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp lemon juice

Instructions:

  1. Melt butter over medium heat in a pot. Add cubed chicken and sear until the edges are golden-brown (about 3-4 minutes). Remove chicken and set aside on a plate.
  2. In the same pot, add the diced onion and celery. Sauté for 5 minutes until translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Stir in the cream-style corn and the frozen corn kernels.
  6. Reduce heat to low and simmer for 10 minutes, allowing the corn flavors to infuse into the broth.
  7. Return the seared chicken and any accumulated juices to the pot.
  8. Gradually whisk in the cornstarch slurry while stirring constantly. Simmer for 2-3 minutes until the soup thickens to a velvety consistency.
  9. Turn heat to low. Slowly stir in the half-and-half and lemon juice.
  10. Remove from heat immediately to prevent the dairy from separating. Season with salt and white pepper.