Chicken Corn Chowder

Ingredients (4 servings)
- 1 lb chicken breast, diced small
- 1 can corn, drained
- 1 can white beans, drained and rinsed
- 1 medium potato, small diced
- 2–3 cups spinach (roughly chopped)
- 1–2 handfuls arugula (optional, stirred in at end)
- 1 small onion (if you have one), diced
(if not, still fine)
- 2 cloves garlic (if you have it), minced
(also optional but helpful)
- 3 cups chicken broth (or water + bouillon)
- ½ cup heavy cream
(you can use less—¼ cup is enough)
- 1 oz sharp cheddar or parmesan, finely grated
(optional, but a little goes a long way)
- 1 tsp olive oil or a quick spray
- Salt
- Black pepper
- Optional: smoked paprika, thyme, red pepper flakes

Method
1. Cook the chicken
Heat a soup pot with the olive oil.
Season chicken with:
- salt
- pepper
- a little smoked paprika (if you have it)
Cook 4–5 minutes until just cooked through. Remove to a plate.
This keeps the chicken tender instead of overcooking in the soup.

2. Build the base
   In the same pot, add onion and cook 3–4 minutes until soft.
   Add garlic for 30 seconds.
   Add:
   - potatoes
   - corn
   - broth
   Bring to a simmer and cook 10–12 minutes until potatoes are tender.

3. Make it chowder-y without lots of cream
   Add half the white beans to the pot.
   Blend briefly:
   - either use an immersion blender for a few pulses
   - or mash some potatoes/beans with a spoon
   This is the trick that makes it thick and creamy without needing much cream.
   Then stir in:
   - remaining beans
   - cooked chicken
   - heavy cream
   Simmer 3–4 minutes.

4. Finish
   Turn off heat and stir in:
   - spinach
   - arugula
   They’ll wilt in about a minute.
   Add:
   - small handful of grated cheese
   - black pepper
   Taste and adjust salt.