Chicken Corn Chowder is rich corn chowder built on a base of chicken stock and cream, with carrots, corn, potatoes, and chunks of chicken for a meal in a bowl.
CHUNKY CHICKEN CORN CHOWDER
My chicken corn chowder is bursting with amazing, rich flavor. It's perfectly creamy with all the textures of a hearty soup.
Listening to the weather report the night before, I knew we were going to wake up to a winter wonderland.
My first thought was that I could make some homemade bread and try this new recipe for chowder.
This chowder is not only delicious and filling, but also just what you need on a cold, wintry day.
Despite the long list of ingredients, it comes together rather quickly if you peel and chop all your vegetables and have them ready along with the remaining ingredients while you boil your chicken.
You have a perfect balance of the chicken, the creamy cheese, and the tenderness of the corn to best describe this recipe as "one big pot of extravaganza"!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CHICKEN CORN CHOWDER
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Chicken Corn Chowder, along with similar recipe ideas.
Or you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including notes.
HOW TO MAKE THE BEST CHICKEN CORN CHOWDER
Vegetables. Potatoes and carrots may be substituted for canned versions. Drain first. Whole-kernel corn and creamed corn may be substituted for fresh-kernel corn, which is cut off the cob and scraped.
Adding the cream. You may substitute half-and-half for whole milk and heavy cream. Bring the milk to room temperature before adding. The room-temperature cream is less likely to curdle
Extra heat. If you like extra heat, add 1-2 minced jalapenos, seeded. If you are not a fan of spicy, you can omit the red pepper flakes and skip the jalapenos.
Cheese. The recipe calls for cubed cheese, but you can use shredded cheese instead. The cheese will melt quickly, so stir the soup from the bottom to prevent it from scorching.
Toppings. Extra shredded cheese, sour cream, green onions, crumbled bacon, tortilla strips, or crackers, and chopped jalapenos are just a few.
WHAT YOU NEED TO MAKE CHICKEN CORN CHOWDER
Whole chicken
Salt
Montreal Steak Seasoning
Potatoes
Carrots,
Celery
Onion
Fresh mushrooms
Garlic
Whole bay leaves
Dried ground oregano
Garlic powder
Ground cumin
Canned whole-kernel corn
Canned cream corn
Mushroom soup
Dried basil
Whole milk
Red chili flakes
Cheddar cheese
Salt
Montreal Steak Seasoning
Potatoes
Carrots,
Celery
Onion
Fresh mushrooms
Garlic
Whole bay leaves
Dried ground oregano
Garlic powder
Ground cumin
Canned whole-kernel corn
Canned cream corn
Mushroom soup
Dried basil
Whole milk
Red chili flakes
Cheddar cheese
homemade or canned chicken broth
HOW TO MAKE CHICKEN CORN CHOWDER
Wash chicken thoroughly, inside and out, under cold running water. Drain well.
Place the chicken in a large stockpot; add water, salt, and Montreal Steak Seasoning, making sure the water is 2 inches above the chicken.
Bring to a boil; reduce heat; simmer for 1 1/2 hours, or until the chicken is done, with the meat coming off the bone easily.
Bring to a boil; reduce heat; simmer for 1 1/2 hours, or until the chicken is done, with the meat coming off the bone easily.
Remove chicken from broth and set aside to cool to the touch.
Add the remaining ingredients to the chicken broth except for the cheese.
Add the remaining ingredients to the chicken broth except for the cheese.
Bring to a boil and simmer on medium heat.
While the vegetables are cooking, remove the meat from the bones, discarding the skin and cartilage.
Cut up the chicken into chunky bite-sized pieces, add to the vegetables, and stir.
Add the cheese and stir occasionally to prevent it from scorching on the bottom as it melts.
Add the cheese and stir occasionally to prevent it from scorching on the bottom as it melts.
If the liquid evaporates too much, add a little more homemade or canned chicken broth. Remove the bay leaves before serving.
WHERE YOU MAY SEE THIS RECIPE
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This look so good to me! I love chunky soups like this.
ReplyDeleteAnother soup/chowder to add to my ever-growing list of soups to try. It looks delicious!
ReplyDeleteOooooh, this does sound rich and thick. I love corn chowder, have only recently tried chicken corn chowder.
ReplyDeleteThis recipe sounds amazing. Thank you for sharing such a lovely recipe.