Chicken Corn Chowder

Clayton is a huge fan of corn anything, he would literally eat corn as a whole meal. Last fall, my Mom was here after we had Nora and we made this soup for when the rest of the family came to visit and Clayton has been asking for it ever since. This creamy soup is filled with veggies other than corn but the corn takes first rank with the chicken! Delicious for a cold, blistery day and quick and easy to make.

5 from 1 reviews
Chicken Corn Chowder
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • ½ cup butter
  • 1 carrot, finely diced
  • 1 stalk of celery, diced
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • ½ cup all-purpose flour
  • 3 cups chicken stock
  • 4 cups corn (fresh or frozen)
  • 3 russet potatoes, diced
  • 3 cups cooked chicken, shredded
  • 2 bay leaves
  • salt and pepper to taste
  • 2 cups half and half
  • ½ cup shredded cheddar, optional
  • 6 slices bacon, optional
  • green onions, sliced, optional
  1. In a large pot, melt butter over medium heat.
  2. Add carrots, celery, onion, garlic and saute until tender about 5 minutes until translucent and soft.
  3. Stir in flour, and cook for 2 minutes stirring constantly. While stirring, add in chicken broth and whisk until well blended.
  4. Add corn, potatoes, chicken, bay leaves, salt and pepper. Bring to a boil stirring frequently, then reduce heat to low.
  5. Cook uncovered for 20 minutes until potatoes are tender, stirring occasionally.
  6. Add in half and half and simmer uncovered for 10 to 15 minutes, continue stirring.
  7. Serve topped with cheese, bacon and green onion.


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