Chicken and corn chowder is a creamy, delicious and filling soup that is like a little hug in a bowl.
And I could use a hug in a bowl this week! We have had another tough week around here. My son got his first bad cold and fever of the season, just in time for Halloween. Poor buddy! So we were cooped up in the house for four days or so, trying to get him better.
And then…I caught his germs, and now I have it! Have any of you been sick while pregnant? Or while in 3rd trimester, especially? Colds are not fun anyway, but they are particularly hard when you are pregnant!
So I was craving some soup – something comforting and filling. Instead of my usual chicken noodle soup from scratch, I knew I wanted something creamier. This chicken and corn chowder is the perfect solution! It is so creamy, dreamy and delicious!
And if you have read many of my other soup recipes, you know that I LOVE me some toppings on soup. The chicken and corn chowder is perfectly delicious on its own. But MAN, with just a little sprinkle of bacon and green onions…it adds SO much flavor to the soup.
And CHEESE! A tiny sprinkle of cheese just put things over the top. I used cheddar jack…MMM!
Doesn’t cheese just make everything a little bit better?! 🙂
Tools Used to Make This Recipe
Note: These are Amazon affiliate links.
- Once again, I am using my enameled cast iron Dutch oven – You could also use a multipurpose pot like this one.
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Chicken and Corn Chowder Recipe
Chicken, Potato and Corn Chowder
- 9 ounces boneless skinless chicken breast cooked and shredded**
- 1/4 cup butter diced into 1 tbsp pieces
- 1 medium yellow onion diced
- 1 cup carrots diced
- 1 stalk celery diced
- 2 leaves bay
- 4 cloves medium garlic minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth 6 cups water + 2 Tablespoons Better than Bullion chicken base
- 1 1/2 cups of 1% milk
- 3 medium russet potatoes peeled and diced to 1/2-inch thickness
- Salt and freshly ground black pepper to taste
- 2 1/2 cups frozen corn kernels
- Optional toppings: bacon shredded cheese, green onions, parsley
- Melt butter over medium heat.
- Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 7 minutes.
- Add garlic, plus a pinch of salt and pepper, stir, and cook about 30 seconds more.
- Add the flour, stirring constantly to combine, and cook for 2 minutes.
- Whisk in the chicken broth and the milk, until most of the lumps are broken down with the whisk.
- Increase the heat slightly to medium-high.
- Add the potatoes, and bring to a low boil; reduce heat to medium low (maintain a low simmer) and cook uncovered for about 12 minutes.
- Add the cooked chicken and corn kernels, and cook for another 10 minutes, uncovered.
- Add toppings, if desired (not included in nutritional information), and serve immediately.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 8 PointsPlus on Weight Watchers.
Adapted from Cooking Classy
**I used leftover rotisserie chicken for this recipe. You can also use my make-ahead easy shredded chicken.