Ingredients:

  • 2 tbsp Unsalted butter
  • 1 medium Yellow onion, finely diced
  • 2 ribs Celery, sliced into thin moons
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • 1.5 lbs Boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 3 cups Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups Corn kernels
  • 4 cups Low-sodium chicken stock
  • 4 oz Cream cheese, softened and cubed
  • 1 cup Whole milk
  • 1/2 tsp Salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and celery, sautéing for 4–5 minutes until translucent and softened.
  2. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Add the cubed chicken breasts, diced potatoes, corn, and chicken stock to the pot. Increase heat to medium-high to reach a gentle boil.
  4. Reduce heat to a simmer, cover, and cook for 10–12 minutes until the potatoes are fork-tender and the chicken is fully cooked.
  5. Stir in the cubed cream cheese and whole milk. Stir until the cheese is completely melted and the soup is emulsified. Season with salt and pepper to taste.