Recipe: Chicken Corn Chowder

Abby H.

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

Serves 6-8

Ingredients:

  • 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

Directions:

  1. In a large stock pot, melt butter and saute onions until translucent, about 5 minutes.
  2. Add corn to the pot, stir and cook for about 5 minutes.
  3. Add remaining ingredients and cook over low for 10-15 minutes, allowing the soup to thicken and heat throughout.
  4. Remove the bay leaf prior to serving.

Serve with green salad and popovers.

Dietary options:

  • 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.