Chicken Corn Chowder
- sylviaedouard
- Mar 13
- 1 min read
Warm up with this hearty chicken corn chowder. Learn how to make this comforting one-pot meal using simple ingredients, savory spices, and rotisserie chicken.
Creamy and Hearty Chicken Corn Chowder Recipe
Nothing delivers pure comfort quite like a steaming bowl of homemade chowder. When the temperature drops and you crave a satisfying, warming dinner, this creamy chicken corn chowder hits every single mark. It combines tender chunks of chicken, sweet corn, and hearty potatoes in a rich, deeply seasoned broth.
Making a restaurant-quality chowder at home is surprisingly straightforward. This recipe leans on smart shortcuts, like using a pre-cooked rotisserie chicken, to keep your active preparation time to a minimum. At the same time, building a proper flavor base with fresh bell peppers, onions, and a robust spice blend ensures the final dish tastes incredibly complex.
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Notes/Special Instructions
Serve with chopped green onions, bacon and cheese
Yukon gold potatoes are delicious in this recipe, red potatoes would be the best substitute as they hold up well in soup, stews and chowders. I leave the skin on but you can peel if you prefer.
You can use frozen corn instead of canned. If you are using fresh corn, add it when you add water or broth to give it time to cook through.
Notes
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Step 1: Shred rotisserie chicken (breast, thighs and drum stick) and set aside.
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Step 2: In a large pot or dutch oven, melt butter over medium heat, add chopped onion and bell peppers. Stir and saute for 5 minutes. Add minced garlic and saute for 3 minutes.
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Step 3: Add flour and cook for 2 until it begins to brown.
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Step 4: Add water (or Chicken broth), worcestershire sauce, paprika oregano, cumin, mustard powder and cayenne powder.
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Step 5: Add diced potatoes and simmer for 25 minutes or until tender.
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Step 6: Add corn, half and half and shredded chicken, reduce heat then simmer for 10 minutes.
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Step 7: Taste to see if it needs additional seasoning and add spices accordingly.
Instructions
4 Tbsp unsalted butter
1 red bell pepper
1 small onion
4 garlic cloves (minced)
1/3 cup flour
4 cups chicken broth (or 4 cups water + 1 chicken bouillon + add more liquid if chowder is too thick)
1 tsp W sauce (Worcestershire sauce)
1/2 tsp oregano
paprika
mustard powder
chili powder
cumin and cayenne pepper
1 lb. Yukon gold potatoes (diced)
16oz half & half
15oz can sweet corn (drained)
Ingredients
Chicken Corn Chowder
Head Chef
Sarah Baker
Servings :
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
none
Total Time
1 hour
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