Chicken Corn Chowder

Chicken Corn Chowder

43 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  MJ West

“A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
  2. In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

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Reviews (43)

Rate This Recipe
littlehemmy
194

littlehemmy

This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth, then added my potatoes, corn (a mixture of sweet corn and regular corn), and spices. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper, which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again.

DHARMABUMX
63

DHARMABUMX

I added mashed potato flakes to thicken it up a bit and used fat free half & half. Canned corn also works just as well.

Jill in Ankeny, IA
55

Jill in Ankeny, IA

I modified this recipe as others have suggested (thanks!). I sauteed the onion and shallots in butter in a soup pot, then added four chicken breasts with all fat removed, a 32 oz box of chicken broth, additional water to cover chicken (about 2 cups), and boiled until the chicken was cooked and tender. Then I shredded the chicken with two forks right in the pot. I added 2% milk to reach the desired consistency, and also added thyme, onion powder, scant cayenne pepper, and a dash or oregano; I upped the potatoes to 4, and simmered for 45 mins. to let soup thicken and flavors meld. We served the soup with finely shredded 2% milk cheddar on top. Not a true chowder but quite delicious, and definitely not a bad bet calorie-wise!

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