CHICKEN & CORN CHOWDER

Chicken & Corn Chowder

Ahhhhh....there's nothing like a bowl of hot and creamy Chicken & Corn Chowder, especially when its a cold and snowy weekend and you're been enjoying some outside fun sledding or building a friendly snowman, and need something warm and wonderful in your tummy!  Even though I've still got two fighting colds, there are days it is just fun to get out of the house and breath in all that crisp and sunny air!  

I can't believe how many of our favorite soups I've made over the past few weeks, but this one is always a family favorite! So easy to put together in the morning, have the pot simmering slowly on the stove, to enjoy later in the day and many days ahead.  Loaded with tender chicken and fresh potatoes, carrots, celery and corn...so simple to make and so loaded with hearty flavor!  

Creamy Chicken & Corn Chowder

Shredding fresh rotisserie chicken makes this one so fast to put together, there's just a few wonderful vegies to be chopped up ahead of time.  This is one creamy soup that does freeze well, so its a great recipe to double up if you have the time. 

And even though I am not a fan of creamed corn, it is the secret ingredient in this creamy and rich soup.  Don't you just love fast and easy homemade soups that you can make ahead of time and enjoy later on?  And there is no other soup that compares to homemade!  

Warm fresh rolls and a steaming bowl of this makes for happy faces!  Hope that you love this recipe as much as we do!

Chicken & Corn Chowder

CHICKEN & CORN CHOWDER

This flavorful Chicken & Corn Chowder has always been a family favorite!  Loaded with tender chicken chunks, potatoes, carrots, creamy corn and sweet corn, this flavorful soup is loaded with flavor!
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Perfect on a cold winter night, served with crusty bread or savory crackers.

Chicken & Corn Chowder

​INGREDIENTS:
3 Tablespoons olive oil
1-1/4 cups yellow onion (chopped)
1 cup carrots (peeled & diced)
1 cup celery (sliced)
1 tablespoon minced roasted garlic
24 oz. (3 cups) low-sodium chicken broth
1-1/2 cups russet potatoes (peeled and diced into 1/3-inch cubes)
1 teaspoon basil
1 teaspoon fresh thyme
1 bay leaf
Salt & black pepper (to taste)
3 cups shredded rotisserie chicken
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1 can (17 oz.) cream-style corn
1 can niblets corn (or 1-1/3 cup frozen corn)
 
GARNISH WITH:
Fresh parsley or thyme
 
HOW I MAKE THIS:

1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat.  Add onions, carrots and celery and saute for 4 minutes.  Add garlic and saute for 1 additional minute.
2. Add chicken broth, potatoes, basil, thyme, bay leaf and salt and pepper to taste.  Bring mixture to a boil, then reduce heat to medium-low and simmer for about 15-20 minutes, or until potatoes and vegetables are tender.  Add shredded chicken for during last 10 minutes.
3. Meanwhile, in a medium saucepan melt butter over medium heat.  Add flour and cook for 1 minute while whisking constantly.  While whisking, slowly pour in milk and cook, stirring constantly until mixture begins to lightly bubble and thicken. 
4. Slowly pour thickened milk mixture to soup mixture and blend well.  Add creamed corn and corn and continue heating over medium-low heat until heated through, stirring occasionally.  Remove bay leaf before serving. 
5. Ladle soup into individual bowls and serve warm.

​YIELD:  6-8 servings

NOTE:  Soup will thicken as it cools; add additional milk to thin if necessary or when reheating.

Originally posted March 2013; Revised & reposted January 2018.

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