This is ideal for summer grilling, especially if you want something new and different from the usual.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- ½ cup butter
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 4 russet potatoes, diced
- 2 cooked rotisserie chicken breast halves, shredded
- 1 ½ cups white corn kernels
- 1 ½ cups yellow corn kernels
- 4 cups chicken stock, divided
- 2 ½ cups half-and-half
- 1 pinch nutmeg
- salt and ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
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- Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
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- Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
- Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
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- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
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- To make this recipe in a slow cooker, follow the steps above, then cook on Medium for 5 hours.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 13 g |
| Sodium | 489 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
My best try at homemade soup by far. It was delicious. Didn’t change anything
Easy and delicious!
Great recipe to do what you want with it! I added 1 Serrano pepper and a bit of bacon grease…it is magnificent! Enjoy…call a friend…put on some music and dance!
Simple recipe, just tweaked it a smidge. Used bacon grease instead of butter, added smoked sausage at 20 mins til finished. Amazing
I used creamed corn and whole kern corn cans and a few red potatoes instead. I also used evaporated milk as a substitute (1.5 cups) and 1 cup half and half. Then added bacon cheese as toppers. It was magnificent! Will continue to make this!
Very Very Bland. Wasn’t bad. Just tasted like chicken and corn inside broth
This recipe was fantastic! It is a keeper! I followed the recipe and made no changes. It was perfect just as is. I did think adding crisp bacon would be good. Maybe I will try that next time.
OK Allrecipes. This is my 3rd try to leave a review! This recipe was wonderful! I halved it since there are only two of us, and we garnished with some cheddar cheese. Great for a cold, snowy night.
instead of the half and half, I used carnation evaporated milk – something my mom used. And sauted the onions and celery first in a tablespoon of bacon fat. Other than that, this recipe is a go-to.
I had leftover chicken and corn on the cob from a bbq over the weekend. I found this recipe and was able to repurpose the leftovers, it was pretty good!
I used 1 can of creamed corn and 1 can of regular corn. I also used 1 pint of heavy cream instead of what the recipe called for. It came out creamy and delicious. This is a family favorite. I used a big pan to begin with. After I softened the vegetables, I whisked in the chicken broth and then all the other ingredients after it thickens. The process is easier this way
I made this recipe in the crock pot. It was AMAZING! I cooked my own chicken breasts spicing them with a little olive oil, Curry, and Paprika. I also added 1 Teaspoon of Curry to the recipe. Fantastic taste and portion size. Great for a family of 5-6.
Great base recipe, I also add bacon. Adds to the flavor, with a few some sweet potatoes and wild mushrooms. Again adds to the flavor. I saute the mushrooms with the onions.
It was okay but very bland and our family loves soup. Maybe some bacon,cheese,or bouillon
This recipe is delicious I’ve made it several times always comes out good. I like to add a little bit of fresh hot pepper. Enjoy
It’s pretty good – I always tinker a bit with amounts (I.e. – I had 5 potatoes so I just used them all.). My biggest revision to the recipe is to boil the potatoes on their own in the chicken stock for about 10 minutes, then add the rest. By doing this, it takes less time for them to soften after the half and half is added, which means less chance of the soup scorching.
Awesome. This is going to be a go-to recipe when the snow flies. It was, perhaps, a bit thick for me so next time it’ll get another cup of chicken broth but otherwise mighty fine.
This was easily the best chicken corn chowder recipe I’ve tried! Make sure to stir fairly often when simmering for potatoes to soften. It gets thick and can burn.
Easy and delicious
Very good. I used 2 potatoes and added cayenne which gave it so good spice
This chowder is really great on its own. However, it’s really versatile too. I’ve made this soup several times and have never made it the same way twice. If you don’t have chicken, ham is a great substitute. Various fresh herbs are a great addition as well. Toppings like bacon or cheddar cheese are wonderful too.