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Ingredients

• 2 Tbs. canola oil
• 3 leeks, white and pale green parts only, chopped
• 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 quarts chicken broth
• 3 red-skinned potatoes, peeled and cut into 1-inch dice
• 1 tsp. finely chopped fresh thyme
• 1/2 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 4 Tbs. unsalted butter, at room temperature
• 1/4 cup all-purpose flour
• 1 1/2 cups corn kernels
• 1/2 cup heavy cream

Description

To Freeze The Chowder, Fill A Large Bowl Or Your Sink With Ice Water. Pour The Soup Into A Smaller Bowl And Nest It In The Ice. Stir The Soup Occasionally To Hasten Cooling. Once Cooled, Transfer The Chowder To 1-quart Airtight Containers, Leaving 1/2 In

Williams-Sonoma