Chicken and Corn Chowder and a Soup Blog Hop

Here in the Northern Hemisphere it’s getting cold (in some places it’s been cold for some time) and that means one thing: soup and lots of it. I’ve been craving corn chowder for a while and Nami’s recent post on Chicken and Corn Chowder with Roasted Potatoes over at Just One Cookbook pushed that craving right over the edge. Corn chowder has always presented a bit of a dilemma for me because really it should be made in the summer with sweet, fresh corn that’s perfectly in season. But something about the scorching heat just doesn’t put me in the mood for a steaming hot bowl of anything. When I really want it is Fall and Winter, when something so creamy and comforting is welcome. So, in a decidedly non-seasonal attempt to assuage my cool-weather desire for chowder I turned to frozen kernels. Canned is another good option. Sometimes you just want a bowl of chowder.

I knew I wanted shredded chicken in there too and while I was planning on being lazy and buying a rotisserie chicken for the occasion an unbeatable sale on whole chickens led me to roast a chicken for dinner one night, which allowed me to make the stock for this soup  and provided the meat. Talk about economy. Potatoes are a must in many soups for me, especially chowders, so those are in there too. Most corn chowder recipes call for bacon, which provides the flavor base for the whole soup, and I wholeheartedly endorse this method. But in Israel the bacon that is available is overpriced and of a low quality so I avoid using it unless a recipe really requires it. Feel free to cook three or so strips of bacon at the beginning, remove them, and cook the mirepoix in the bacon grease at the beginning of the process. Add the crumbled bacon back in at the end. Not using bacon also means this recipe is more easily adjusted for vegetarians – just use vegetable stock and omit the chicken.

5.0 from 8 reviews
Chicken and Corn Chowder with Potatoes
 
Prep Time
Cook Time
Total Time
 
This chicken and corn chowder is hearty and comforting, perfect for the colder months. Omit the chicken to make it vegetarian as well as kosher dairy, while omitting the flour or finding a gf alternative makes it easily gluten free.
Author:
Recipe Type: Entree, Appetizer
Yield: 6 Servings
Ingredients
  • 1 tablespoon butter
  • ¾ cup diced onion
  • ¾ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced Bell pepper
  • 6 cloves garlic, minced
  • 5 tablespoons flour
  • 6 cups chicken or vegetable stock
  • 2 medium potatoes, chopped (about 2 cups)
  • 2 cups whole milk
  • ½ cup cream
  • 1½ cups shredded cooked chicken
  • 2 cups corn kernels (frozen, canned, or fresh)
  • ¼ teaspoon dried ground thyme
  • Salt and pepper
  • Chopped chives, for garnish
Directions
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, carrot, celery, Bell pepper, and garlic and cook, stirring often, until softened, about 5 to 7 minutes.
  3. Add 3 tablespoons of the flour and stir until fully incorporated.
  4. Stir in the broth and potatoes, scraping up any bits from the bottom of the pot.
  5. Bring to a boil then reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.
  6. Add the corn, milk, and cream and allow to simmer for another 10 minutes, stirring occasionally.
  7. Add the chicken and thyme and cook until chicken is heated through.
  8. Put the remaining 2 tablespoons flour in a small bowl and add a ladle full of broth. Whisk together to form a slurry and add back into the chowder. Stir to combine.
  9. Season with salt and pepper. Serve immediately and top with chopped chives, if desired.
Notes
Kosher dairy and vegetarian if chicken is omitted Gluten free if flour is omitted or a gf alternative is used.

Linked up at the Soup Recipes Link Up over at The Local Cook

64 thoughts on “Chicken and Corn Chowder and a Soup Blog Hop

  1. Tina@flourtrader

    Great blog hop idea, especially with the months getting colder. That spoonful of ingredients at the end of this post does look delicious. I will need to try your version, thanks for sharing it and these links.

  2. Biren @ Roti n Rice

    That’s a bowl of comfort! You are so right about the cold weather and wanting lots and lots of soup. I just made cream of kabocha and wild rice soup and update my post to link up here. Thanks for hosting. Have a great weekend!

  3. Eri

    Oh Katherine, you sure are a motivating person! I made this recipe that I saw at Just one cook book last week. It was delicious!
    So I’ll upload soup on the Weekend and add my link…
    Have a great weekend Katherine!

  4. Nami | Just One Cookbook

    Hi Katherine, thank you so much for mentioning my name and blog. I’m so glad my post “pushed you over the edge”! Hehee. Now we get to see your delicious corn chowder! 🙂 What a stunning photo. I struggled with my photography (that’s why there are too many unnecessary things in the picture). You made a good point – we should make corn chowder in summer. SF is sometimes cold enough in summer to make it. Lucky me!?

    • Katherine

      Thank you Nami – and thank you for the inspiration! 😀 Oh stop it, your photos are absolutely stunning! I didn’t think there was too much stuff in your photo at all. SF does get cold in the summer! What’s that famous quote – “the coldest winter of my life was the summer I spent in SF” or something 😉

  5. Sharon | Chinese Soup Pot

    I haven’t had corn chowder in a loooonng while! Maybe it is time for me to join you and Nami, and make a version of my own too. =) Both of your recipes are very inspiring! And sorry if I went a little crazy with inlinkz. Soup is one of my favorite things to eat. I cook them year round, and the Chinese have a practice of pairing certain soups to a season – kinda like how wine lovers pair wine with foods. Have a great weekend!

  6. Asmita

    I love corn chowder and especially in this weather it’s just awesome! I actually made some the other day but cheated, just bought knorr mix and added some canned creamed corn and potatoes and veggies to it.
    This one looks incredible and the photographs are just so beautiful!

  7. easyfoodsmith

    I completely agree with you…soups are something that I rather prefer having during fall/winter season. This is one of my favourite. Yours is definitely more wholesome and healthy 🙂

  8. Hannah

    Soups and stews are so perfect for these dark, cold evenings we’re having now. Thank you for sharing your delicious corn chowder and so many links to other terrific looking soups.

  9. kitchenriffs

    Good recipe. For summer if corn is super fresh you can just cut the kernels off a couple of ears, and cream the kernels on a couple of more, and mix together with some cream and maybe a bit of scallion, green pepper, and spices – and serve cold! Kinda sorta a chowder. Nice photo with the spoon – I’ve been working on that technique, too. I think it’s the best way to photograph a lot of foods that don’t have much color (although your corn chowder has plenty of that) but lots of texture.

    • Katherine

      Thank you! Yes, there’s nothing quite like fresh corn. I love your no cook version for summer! Totally agree about the photo technique. This chowder does have color, but you sort of have to dig to get to it, which is why it works well here I think.

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