This is a super easy recipe! I made this on Saturday night to be served this week (and some went into the freezer for future meals).
We had a rotisserie chicken, so I made the stock from scratch and used some of the rotisserie chicken meat, but that’s optional. You could use canned broth/stock and canned chicken if you wanted.
You may have most of these ingredients on hand!
Chicken Corn Chowder
- 2 T. butter
- 1/2 white onion, diced
- 2 cups corn (I used corn from a past CSA box that I had roasted, removed from the cob, and froze for later use), canned or frozen corn is great. If using canned, rinse the corn before using
- 1.5 cups chicken, cooked and chopped into bite-size pieces (You can use canned chicken, drained and rinsed, or rotisserie chicken)
- 1 cup whole milk (or 1 can evaporated milk)
- 4 cups chicken broth/stock
- 1 bay leaf
- 3/4 cup mashed potato flakes
- salt and pepper to taste
- 1t. Poultry seasoning
- In a large stock pot, melt butter and saute onions until translucent, about 5 minutes.
- Add corn to the pot, stir and cook for about 5 minutes.
- Add remaining ingredients and cook over low for 10-15 minutes, allowing the soup to thicken and heat throughout.
- Remove the bay leaf prior to serving.
Serve with green salad and popovers.
- For dairy free, use your favorite cooking oil/spread and non-dairy milk.
- For vegetarian options, omit chicken (or use your favorite meat-free chick’n alternative), and use veggie broth in place of chicken broth.
- This recipe is naturally gluten-free.