Chicken Corn Chowder
I often crave a hot bowl of soup on a chilly fall day…or any time of the year. When looking in my refrigerator, I used what I had on hand to make this soup. I found roasted chicken and cauliflower and added some garden corn from the freezer. In less than an hour I had a simmering pot of Chicken Corn Chowder ready to feed my family!
You won’t believe how easy it is to make a big steaming pot of chowder. This soup has a creamy base and is loaded with chicken and vegetables. The cauliflower makes it lower in calories, but you can use potatoes in this tasty soup if you don’t have cauliflower on hand. A really delicious and satisfying bowl of soup!
This comforting soup only takes 5 minutes to prep and 40 minutes to cook on the stove. If desired, after sauteeing your vegetables, add all of the ingredients to the slow-cooker and set it for 6 hours on low. Add the milk at the end of the process and you’ll have a hearty soup made in the slow-cooker.
Chicken Corn Chowder Recipe
What’s needed?
- 2 chicken breasts, roasted and chopped
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 2 tablespoons canola oil
- 1/2 medium head of cauliflower, chopped (or 2 large potatoes)
- 15-ounces cream style corn
- 2 cups fresh or frozen corn
- 32-ounces chicken broth, low sodium
- 10.5-ounces cream of chicken soup
- 1 cup milk
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried Thyme
- salt and pepper to taste
- bacon crumbles to garnish, optional
How to make Chicken Corn Chowder?
- Heat the canola oil in a Dutch oven over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes.
- Add the chicken broth, thyme, and chopped cauliflower. Bring to a boil. Reduce heat to low and cover with a lid and continue cooking for 15 minutes.
- Remove the lid and use a potato masher to mash the cauliflower. Add the chunks of chicken and the remaining ingredients and stir until blended. Cover and cook for another 20 minutes on low. Recipe makes 8 servings.
Taste the chowder and add salt and pepper to taste. I served this soup with crackers and bacon crumbles added to the top. A soup that the whole family is sure to love!
Chicken Corn Chowder
Ingredients
- 2 chicken breasts, roasted and chopped
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1/2 cup celery , chopped
- 2 tablespoons canola oil
- 2 cups cauliflower, chopped (or 2 large potatoes)
- 15 ounces cream style corn
- 2 cups corn, fresh or frozen
- 32 ounces chicken broth, low sodium
- 10.5 ounces cream of chicken soup
- 1 cup milk
- 2 tablespoons parsley, finely chopped
- 1 teaspoon Thyme
- salt and pepper to taste
- bacon crumbles to garnish, optional
Instructions
- Heat the canola oil in a Dutch oven over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes.
- Add the chicken broth, thyme, and chopped cauliflower. Bring to a boil. Reduce heat to low and cover with a lid and continue cooking for 15 minutes.
- Remove the lid and use a potato masher to mash the cauliflower. Add the chunks of chicken and the remaining ingredients and stir until blended. Cover and cook for another 20 minutes on low. Taste the chowder and add salt and pepper as needed. I served this soup with crackers and bacon crumbles added to the top. Recipe makes 8 servings.
Equipment
- 1 Dutch oven