Chicken Corn Chowder
Chicken corn chowder is creamy and delicious! Chicken, corn, potatoes, carrots, celery, onion, garlic in creamy broth, topped with bacon and cheese.
Ingredients
- 9 ounces chicken cooked and shredded - I used leftover store-bought rotisserie chicken
- 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 chicken broth (I used 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
- 3 1/3 cups frozen corn kernels (or 1 16 ounce package)
- Optional toppings: bacon shredded cheese, green onions, parsley
Instructions
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Melt butter over medium heat.
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Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 5 minutes.
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Add garlic, plus a pinch of salt and pepper, stir, and cook about 30 seconds more.
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Add the flour, stirring constantly to combine, and cook for 2 minutes.
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Stir in the chicken broth and the milk, and use a whisk if necessary to break up any lumps.
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Increase the heat slightly to medium-high.
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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.
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Add the cooked chicken and corn kernels, and cook for another 10 minutes, uncovered.
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Add toppings, if desired (not included in nutritional information), and serve immediately.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutritional info.
I used leftover rotisserie chicken for this recipe. You can also use my make-ahead easy shredded chicken.
You can use any type of potatoes for this recipe. I would recommend peeling the russets, though. Varieties with softer skin such as reds and Yukon golds I don't peel.
Refrigerate leftovers for up to 5 days, depending on the freshness of your ingredients.
I do not recommend freezing this recipe, as it tends to lose texture and separate when frozen.
Better than Bullion is very salty, and I almost never need any additional salt when I use it. Other stocks and broth will vary. If your soup tastes bland, add more salt!