Go Back
–+ servings

Easy Chicken Corn Chowder

This chicken corn chowder is a hearty soup with a base of chicken stock and half-and-half, loaded with sweet corn, tender chicken, and creamy potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup butter
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and cubed
  • 4 cups chicken stock
  • 2 cups half-and-half
  • 3 cups cooked shredded chicken
  • 2 cups yellow and white corn kernels
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

  1. In a large saucepan over medium heat, melt the butter. Add onion, carrots, celery, and garlic; sauté until vegetables begin to soften, about 2 minutes.
  2. Stir in cubed potatoes and pour in the chicken stock. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. Pour in the half-and-half and add shredded chicken and corn kernels. Continue to cook over low heat, stirring occasionally, until heated through.
  4. Season with salt and pepper. For a thicker chowder, mash a few potato chunks against the pot’s side.
  5. Ladle into bowls and garnish with fresh parsley and an extra crack of black pepper.
Tried this recipe?Let us know how it was!