Real Recipes From Real Home Cooks ®

chicken corn chowder

a recipe by
Carole Davis
Upper Arlington, OH

This is a family favorite and I have fine tuned it over the years. Great with crusty french bread and an arugula salad

serves 4 to 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For chicken corn chowder

  • 1/4 lb
    ham or bacon,cooked, cubed or crumbled
  • 2
    shallots chopped or 1/2 tsp. onion powder. my husband cannot tolerate onion so i substitute although you can use 1 large onion chopped
  • 3
    ribs celery sliced add 3 celery hearts chopped including leaves
  • 6
    potatoes quarted with skins on
  • 3 c
    chicken stock
  • 24 oz
    frozen corn
  • 2 c
    half and half
  • 1/4 c
  • salt and white pepper to taste
  • 3 Tbsp
    flour seasoned with salt and pepper
  • 2
    boneless skinless chicken breasts
  • 2 Tbsp
    olive oil, extra virgin

How To Make chicken corn chowder

  • 1
    1. Cube the chicken and place in a plastic bag with 3 TBl. of seasoned flour. Close and shake. Put olive oil in a skillet and heat. Add chicken and brown.
  • 2
    2. Add onion and cook over medium heat about 5 minutes stirring often.
  • 3
    3. Add chicken stock, celery and potatoes and cook until the potatoes are done about 20 min. When the potatoes are done mash coarsely.
  • 4
    4. Add corn and pork and heat 5 min. stirring occasionally. Heat Half and Half with butter and add to the chowder. Salt and pepper to taste and serve hot.

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