Corn and Chicken Chowder


Can you believe my husband doesn’t consider soup a proper dinner? He thinks that dinner should be served on a plate. It should also include lots of meat and potatoes.

So, I – being the loving wife that I am – served him soup for dinner last night. I like soup, okay? Also, I’m the cook. What I say goes.

He didn’t complain or ask where the main course was, either. He was too busy shoveling this yummy Corn and Chicken Chowder in his face.

This chowder is so hearty and filling. It’s full of the sweet flavor and crunch of corn, there are lots of juicy chunks of chicken, and then – this is the part he loves – I top it with crispy bacon and cheese.

Soup, or rather chowder, doesn’t get much better than this. Thick, creamy, and so flavorful.  Even men will eat it.

This is yummiest made with fresh corn on the cob, but using canned corn works very well and is still quite delicious! I used canned corn this time around.

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Corn and Chicken Chowder

Ingredients:

6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish

Directions:

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

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117 Responses to “Corn and Chicken Chowder”

  1. laurie December 13, 2012 @ 1:19 pm (#
    51
    )

    I made this for dinner last night (i left out the bacon though because I am not a fan) and it was delicious! and somehow, it was even BETTER the next day!

    [Reply]

  2. Jelena December 30, 2012 @ 7:00 pm (#
    52
    )

    Hi Karly,

    I found your recipe on Pinterest and I was looking at making it this week, but I just wanted to make sure I was reading the recipe correctly.

    After cooking the potatoes and scallions, the cooking time is only the 12-15 minutes of simmering (once the mixture has boiled) and the additional 5 to heat the rest of the ingredients through?

    Thanks,

    Jekena

    [Reply]

    Karly Reply:

    Yep! It really doesn’t take long at all to come together!

    Enjoy!

    [Reply]

  3. Jelena December 31, 2012 @ 10:21 am (#
    53
    )

    Great! That makes this even easier! Thank you so much for a quick response.

    Happy New Year! :)

    Jelena

    [Reply]

  4. Northern Cottage January 1, 2013 @ 8:57 am (#
    54
    )

    Ok – sooooo……it’s really really cold outside today so I really really need this soup – thanks so much! Pinning here: http://pinterest.com/pin/56787645273147735/

    [Reply]

  5. Amanda January 1, 2013 @ 5:09 pm (#
    55
    )

    Hi! I’m so excited to try this recipe! But just wondering, could you adapt this to be able to cook in a crockpot/slowcooker?

    [Reply]

  6. Blanche January 1, 2013 @ 6:33 pm (#
    56
    )

    Karly, how many persons does this recipe serve?

    Thanks so much

    [Reply]

    Karly Reply:

    I have such a hard time determining serving sizes for soup! I would say that this would easily serve 6, but probably more like 8. We always have enough for leftovers the next day and I’m feeding 2 adults and 2 kids, but I also serve it with salad and bread.

    [Reply]

  7. Sarah C January 2, 2013 @ 11:52 am (#
    57
    )

    Hey. I am looking at this recipe for taking to work fir my lunches. How long do you reckon this would last in the fridge? Can’t wait time whip this up cheers. :D

    [Reply]

    Karly Reply:

    I think it’d be fine for 5 days. Not sure I’d go longer than that!

    [Reply]

  8. Michelle January 10, 2013 @ 9:42 am (#
    58
    )

    Just made this for dinner last night and loved it!! It made a TON too; I was surprised! We had it last night, I had it for lunch and we’ll have it again tonight (yay for not cooking once in a while!) The kids loved the bacon and cheese to top it with, and all the garnishes made it a very pretty, colorful bowl of soup. This chowder was so full of flavor! Loved the spicy kick from the spices and green chiles too; something you usually don’t see in a corn chowder. I used one 15 oz. can of creamed corn and 2 cups of frozen corn, and a whole rotisserie chicken. I also made my own broth from the bones of the chicken (in the afternoon, before dinner time).

    [Reply]

  9. Jelena January 15, 2013 @ 10:23 am (#
    59
    )

    OMG, this was unbelievable! And it tasted even better the next day! For someone who’s allergic to shellfish, this is THE PERFECT solution for chowder cravings. So, so yum!

    [Reply]

  10. Susan D. From Easton, PA January 21, 2013 @ 5:26 pm (#
    60
    )

    This is an awesome recipe! My husband usually doesn’t like soup for dinner either but he loved this! Thanks!

    [Reply]

  11. Andria January 26, 2013 @ 4:26 pm (#
    61
    )

    I love all your recipes and was going to make this tonight, but couldn’t find Old Bay at our grocery store. Is there something you suggest as a substitute?

    [Reply]

    Karly Reply:

    Here’s a recipe to make your own if you’d like to give that a try! http://www.food.com/recipe/old-bay-seasoning-substitute-345691

    [Reply]

  12. Meredith February 16, 2013 @ 1:17 pm (#
    62
    )

    Love, love, LOVE this soup! SO good! It is my very first review on my brand new blog, unoriginalmom.com :-)

    [Reply]

  13. This is hands down our new favorite soup recipe! Such great flavor and filling! It’s been in rotation all winter!

    [Reply]

  14. Does your site have a contact page? I’m having problems locating it but, I’d like to send you an email.
    I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it develop over time.

    [Reply]

  15. Karen June 24, 2013 @ 7:27 am (#
    65
    )

    Has anyone tried to freeze this dish? If so, how was it when reheated?

    [Reply]

    Karly Reply:

    I haven’t’ tried it myself. Let me know if it works out for you!

    [Reply]

  16. Shanita k July 31, 2013 @ 8:12 am (#
    66
    )

    If using canned corn, do you drain the water off?

    [Reply]

    Candice Reply:

    @Shanita k, I do – I have’t tried it the other way though.

    [Reply]

  17. Jax August 14, 2013 @ 11:07 pm (#
    67
    )

    Yum – this is my favourite kind of soup! Can’t wait to try your recipe!

    [Reply]

  18. NIcole October 11, 2013 @ 8:24 am (#
    68
    )

    I made this for dinner last night and it was delicious. Thanks for the recipe.

    [Reply]

  19. Elaine October 31, 2013 @ 6:37 pm (#
    69
    )

    I made this soup with frozen corn and canned potatoes and 1% milk, what I had in the house. I used left-over rosemary lemon-roasted chicken from the night before. It was really quick to make (even less time because the potatoes didn’t have to cook that long). This was so-0-0 good. My husband, not a huge soup guy, had seconds!

    [Reply]

    Karly Reply:

    @Elaine,

    Glad you enjoyed it!

    [Reply]

  20. Margaret November 1, 2013 @ 11:40 am (#
    70
    )

    We love soup for supper in the cooler months. Cannot wait to make this. Especially now that its finally COOL outside!!

    [Reply]

  21. Anna January 4, 2014 @ 5:42 pm (#
    71
    )

    I made this for dinner tonight and the flavor was great! However, mine ended up being way to thin. Any suggestions in how to thicken it up? Can I add more flour after it’s already together????

    [Reply]

    Karly Reply:

    @Anna,

    I would mix a teaspoon of corn starch with a 1/4 cup of cold water until well combined and then add that to pot, heat to a boil while stirring. It should thicken up more. :)

    [Reply]

  22. Candice February 4, 2014 @ 12:07 pm (#
    72
    )

    My sister gave shared this recipe with me and it is now a family favorite. My soon to be 9 year old son requested it for his birthday dinner this coming weekend! It’s so so good! Thank You!

    [Reply]

    Candice Reply:

    @Candice, haha not gave shared… I meant one or the other.

    [Reply]

  23. Lisa March 11, 2014 @ 9:28 am (#
    73
    )

    This sounds delicious and I can’t wait to try it!

    What does the fresh corn do to the soup that the frozen/canned corn doesn’t? I’m wondering why we’d need the creamy corn if we don’t use corn off the husk….

    [Reply]

    Karly Reply:

    Hi @Lisa,

    When you’re cutting the corn from the cob, you run the back of your knife down the cob and it releases the juice. The creamed corn is just to mimic that. :)

    [Reply]

  24. Donna August 16, 2014 @ 8:19 am (#
    74
    )

    Do you think I could make this with soy milk to make it non dairy?

    [Reply]

    Karly Reply:

    @Donna,

    I don’t cook with dairy alternatives myself, so I’m not certain it would work, but I can’t think of a reason that it wouldn’t. I’d definitely give it a try.

    [Reply]

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