Easy Chicken and Corn Chowder

Easy Chicken and Corn Chowder

66 Reviews 8 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Athyna
Recipe by  Athyna

“This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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Reviews (66)

Rate This Recipe
angel090401
125

angel090401

This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving.

lovestohost
78

lovestohost

I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote), I don't want to brown, sautee, or sear, that defeats the purpose of the crockpot in my world. So, rather than follow the directions and essentially cook the soup before using the crock pot to keep it warm/allow the flavors to meld, I tossed it all in the crock pot (sans celery) and left it on low while we were at work. We came home to a delicious dinner. The appearance was a tad off due to my lazy method (you could a see a bit of the butter pooling, but a quick stir took care of it), but it was tasy, nonetheless. I was a bit concerned the half and half would curdle, but it didn't (I used fat free, not sure if that made a difference or not). The only reason for 4 stars is it needs a lot of salt. I know it says "to taste", but I used at least a T or more to give it some flavor (and even MR. LTH, who doesn't generally use salt, added more at service). I think I'd prefer a seasoned salt of some sort next time. THANKS for the recipe!

massmom5
45

massmom5

Best soup I have ever made...my family agrees! I cooked my own bone-in chicken breasts with bouillion cubes, a celery stalk, whole peeled onion and a whole carrot...I discarded the cooked veggies and used the broth from that for my base. I followed the rest of the recipe as written and wouldn't change a thing, except maybe to chop the veggies in the recipe in a food processor to save time!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 15.2 g
  • 30%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Mexican Chicken Corn Chowder

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