Chicken Corn Chowder Recipe

I am a soup fan. Soup warms my soul and makes me happy from the inside out. Springtime can be a fickle time weather wise, and therefore a great time to warm yourself with a nice cup of soup. Chicken corn chowder is one I have been making a lot lately because my husband also loves it. (He's a corn fan.)

This makes a great lunch soup, or pairs well for dinner with a nice salad or hot rolls. You can also make this soup a day or two ahead and let it sit to bring out even more flavor--isn't make ahead stuff great??

This recipe is a great way to use up leftover chicken, too, which is what also makes it rather easy to execute, in my opinion. So saddle up for a great chowder that will please your whole family and make you look like a chowder rock star!

Here. We. Go! 

A nice mix of ingredients, but not too many so you won't feel overwhelmed

Some diced onion.... 

And potatoes. I like to cut my small but also uniformly and about the same size as the onions. They will all cook evenly if they are sized the same and that is important. 

Put the onions and potatoes into a pot.... 
What do you think I used to cook the potatoes and onions? If you guessed bacon fat you were right! Of course, you can substitute butter or olive oil, depending on your preference. 

You are going to cook these about 5-7 minutes to soften 'em up a bit. 

Secret weapon? Old Bay and a heaping teaspoon of it will give this soup a kick in the pants!  

Also in the arsenal? A new friend, Sazon seasoning. My Uncle David introduced me, and I like it quite a lot. One packet, sprinkled in with your Old Bay right over those taters. 

After adding a little thyme and pepper, she'll be looking mighty nice! 

Of course, it's a chowder (pronounced chow-da!) so you want to add the flour to thicken the broth. 2 tablespoons of all purpose will do the trick. Make sure to stir it well. 

Then it's time for the broth. Sometimes I make my own, but this day I didn't. 

You'll want to bring it all to a boil at this point. 

Then you add your chicken and corn. You can use fresh corn or frozen corn--makes no difference. Likewise you can use leftover chicken or you can make your chicken fresh. I've done it both ways, and the taste is about the same if you ask me! 

Lastly, you reduce the heat to a simmer and add your cream. 

Cover the soup, and allow it to cook an hour or until you are ready to serve it.  

Don't forget to always taste and adjust seasonings before you serve... a pinch of pepper here, a dash of salt there, and you're on your way! 


Chicken Corn Chowder 

Time: 40 min. + 1 hour cook time | Serves: 4 | Difficulty: Medium 

You Will Need

1 cup heavy whipping cream 
1 heaping tablespoon bacon fat (or butter) 
1 medium onion, diced 
4 small red potatoes, diced 
1 teaspoon Old Bay seasoning 
1 packet of Sazon seasoning 
2 sprigs fresh thyme, leaves only 
2 tablespoons all purpose flour
4 cups chicken broth
2 cups cooked chicken, diced 
1 1/2 cups fresh or frozen corn 


Measure out your whipping cream and set aside. 

In a large soup pot, melt bacon fat (or butter) over medium high heat. When melted, add the diced onion and the potato. 

Cook the onion and potato for 5-7 minutes, stirring often to avoid sticking and/or burning. 

Add the Old Bay, Sazon packet, thyme, and several dashes of pepper to the onions and potato. Stir to combine. 

Add the flour and stir again. 

Pour the chicken broth into the pot, stir to combine and bring to a boil. 

Add the corn and chicken. Reduce heat to simmer. 

Add the cream and stir. 

Cover and allow to cook for at least 1 hour, or until ready to serve. You can also let it cook an hour and then remove from the stove to cool. Once the soup has come to room temperature, refrigerate it. Tastes great the next day!!! 


1 comment:

  1. Chicken corn chowder is one of my favorite soups! Yours looks amazing.