Chicken Corn Chowder Recipe

Ben Carraoli

Chicken Corn Chowder Recipe

I made this chicken corn chowder on a chilly evening and couldn’t resist the aroma filling my kitchen—it felt cozy and comforting. After one spoonful, I knew I’d found a go-to recipe I’d want to make again and again. I used cooked shredded chicken and sweet corn kernels, and the richness of the broth just pulled everything together.

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Prep Time 20

Cook Time 40

Servings: 8

Ingredients Method Notes

Ingredients

½ cup butter — I use unsalted so I can control salt later and real butter gives the chowder a rich base.
1 small onion finely diced — White or yellow onion both work; fine dicing ensures it practically melts into the chowder.
1 small carrot finely diced — Add a touch of natural sweetness and colour—don’t skip it.
1 stalk celery diced — Celery brings a subtle aromatic freshness that complements the other veggies.
1 clove garlic minced — Fresh garlic gives a stronger flavour than garlic powder; mince finely for even distribution.
½ cup all-purpose flour — This is your thickening agent; stir it in carefully so you don’t end up with lumps.
4 russet potatoes diced — Russet works nicely because they break down a little and give body to the chowder; peel if you prefer.
2 cooked rotisserie chicken breast halves shredded — Using pre-cooked chicken saves loads of time and effort.
1 ½ cups white corn kernels — Fresh or frozen works though I prefer fresh if I can get it; brings sweet pop.
1 ½ cups yellow corn kernels — Having both white and yellow makes the chowder visually appealing and adds depth.
4 cups chicken stock divided — Using high-quality stock boosts flavour; I split it so some is used in the roux mix.
2 ½ cups half-and-half — This is key for creaminess—substituting milk will thin it out.
1 pinch nutmeg — Just a hint; nutmeg adds a subtle warmth that ties everything together.
Salt and ground black pepper to taste — Always wait until near the end to adjust since the stock and half-and-half add salt too.

Method

Begin by melting the butter in a large saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until they’ve softened slightly—about two minutes. This builds the flavour base for the chowder.
Stir the flour into the softened vegetables to form a paste. Cook it until the flour smells lightly toasted, about five minutes—watch carefully to avoid burning. Then remove from heat and allow it to cool slightly.
In your large soup pot, combine the diced potatoes, shredded chicken, white and yellow corn kernels, and three cups of the chicken stock. Bring this mixture to a gentle simmer.
In the saucepan holding the roux, whisk in the remaining one cup of stock until smooth, then stir this mixture into the soup pot. Add the half-and-half, nutmeg, salt and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender—about 20 minutes.

Notes

I found using rotisserie chicken really speeds things up without compromising flavour.
I dice the potatoes a bit smaller than usual so they cook uniformly and soften nicely without falling apart.
I let the chowder rest for a few minutes off the heat before serving—it allows the flavours to meld.
If I have time, I brown the butter slightly before adding veggies for an extra nutty depth.
I always taste salt only at the end—since the stock and half-and-half add their own seasoning, you don’t want to over-salt early.