Chicken corn chowder is the perfect dish for those cold winter days or even in the Spring or Fall. You can also make a nice batch with some fresh corn in the Summer. Whenever you want a quick and delicious dish, this is it. You may want to top it off with some bacon bits or even some crackers. Add a slice of bread and you are good to go. I do like to use the Yukon gold potatoes because they hold their shape a lot better than your russet potatoes. But, you can use whatever you have!

Chicken Corn Chowder

I have been playing Spot It with my cute little granddaughter who is 3. She is so sweet and she will help me find what is on my card. Ha ha. We usually come out pretty close to the same as far as winning goes. It is funny how I can usually see what is on her card and she can see what is on mine. Sometimes if you turn the card just a little it gives you a new perspective and you can find what matches right away. I love playing it with her and it is truly good for both of our brains. You might want to get your family one of these fun little games. They are fun and good for all ages.

So, you just might want to make you some of this amazing chicken corn chowder and have a fun round of a great game. What kind of games do you and your family like to play? We are always looking for new fun ideas. We have also been playing Go Fish and Candy Land; not my favorites, and so I like Spot It. Let me know if you have any new great ideas!! And enjoy your soup!!!

Chicken Corn Chowder
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 large carrots, peeled and diced
  • ¾ cup celery, chopped
  • ½ cup green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 3 cups Yukon gold potatoes, diced
  • ½ teaspoon dried basil
  • ¼ teaspoon thyme
  • ½ teaspoon cummin
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 2 sprinkles of Cayenne pepper
  • 4 Tablespoons butter
  • ⅓ cup flour
  • 3 cups milk
  • 1 - 2 cups cooked chicken
  • 2 cups frozen corn
  • ½ cups grated mozzarella cheese
  • ½ cup grated sharp cheese
  • bacon bites for garnishing
  1. In a heavy stock pot or dutch oven, place the olive oil, then add the onion, carrots, celery, bell pepper and garlic.
  2. Saute until soft; about 4 - 5 minutes.
  3. Then add the chicken broth, potatoes, basil, thyme, cummin, cayenne pepper, salt, and pepper.
  4. Boil for 15 - 20 minutes or until the potatoes and vegetables are tender.
  5. In another sauce pan, add the butter, flour, and milk, stir continually until it thickens.
  6. Remove from the heat and add to the potatoes and vegetable mixture.
  7. Add the cooked chicken and corn.
  8. Simmer for about 4 - 5 minutes or until the soup is warm.
  9. Stir in the cheeses.
  10. Add bacon and or parsley for garnishing.


Pin It on Pinterest