This chicken corn chowder recipe contains flavors that remind me of late Summer. You’ll love my tip about grilling the corn for extra flavor!
My Chicken Corn Chowder Recipe
I must admit, I could have soup every day. Sometimes it’s out of a can because it is easy and quick (I know, I know…). But when I put in the effort to make it myself, the results are always amazing.
My family gets together about once a month and we have a “Vittles ‘n Cards”. We all go over to my mother’s with soups, dips, and snacks and we play cards. For our most recent event, I made this chicken corn chowder recipe. It was such a big hit that I knew I had to share it with you.
Growing up on a farm we often had fresh vegetables during the warm months. Fall was canning season, so we could extend the shelf life of those vegetables. One of the things I remember was we didn’t can corn. I’m not really sure why, but normally we would cut the corn off the cob, seal it in a zip-top bag, and freeze it.
Memories and Method
I remember that my grandmother would use that corn and make a great chicken corn chowder soup with it in it. Being the wonderful cook she was, she rarely wrote them down. She just knew what should be in there. I experimented for a while until I came up with something pretty close. I recall that the left-over summer sweet-corn, red peppers, and cream cheese were all in there. Together they give it a hint of sweetness and richness that you can’t get out of a can.
Once you have the chicken corn chowder all mixed together, the rest is easy: low simmer and stir once-in-a-while. Don’t get ahead of yourself, give it a few hours to bubble away and it all comes together. You won’t be disappointed!
Tip for Extra Flavor
Today, I grill the corn with the husks on after soaking in water for a few hours. (Grilling gives a little char to the corn, which to me is an essential late summer flavor.) Then I cut the kernels off the cob and use a vacuum sealer, to seal all that flavor in, before freezing.
Chicken Corn Chowder Recipe
- 1½ lbs chicken meat (cut into bite-sized cubes)
- 2 ounces butter
- ½ yellow onion (chopped)
- 1 red bell pepper (chopped)
- 2 cups whole milk
- 2 cups half & half
- 8 ounces cream cheese (softened)
- 2 medium-sized Yukon gold (diced with skin on)
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 16 ounces frozen corn (thawed)
- 1 tsp garlic powder
- 1 tsp onion powder
In a Dutch oven brown chicken over medium-high heat. Cook until juices run clear. Remove from pan and set aside.
Move to medium heat and add butter, onion, and red bell pepper. Cook until vegetables very soft, about 15 min.
Leaving the veggies in, deglaze with the milk and half & half, and bring to a simmer. Once simmering add the cream cheese and mix until all the cheese has melted.
Add chicken, corn, potatoes, and spices and simmer on low for 3 to 4 hours, stirring occasionally.
Based on Grandma’s Chicken Corn Chowder. Go organic for as many ingredients as possible. Be sure to use Yukon gold or other smaller gold potatoes as they help thicken the soup. This is not a low-fat/low-calorie food, just a warning.
Take a few ladles of the simmering soup and place in a bowl and then add the cream cheese. Mix until all cheese has melted and return to the Dutch oven. This helps keep it smooth and not lumpy.
Tip: check out our other amazing soup recipes!
What did you think of this chicken corn chowder recipe? I know my family loves it!