Chicken Corn Chowder is rich corn chowder built on a base of chicken stock and cream, with carrots, corn, potatoes, and chunks of chicken for a meal in a bowl.

CHUNKY CHICKEN CORN CHOWDER

My chicken corn chowder is bursting with amazing, rich flavor. It's perfectly creamy with all the textures of a hearty soup.

Listening to the weather report the night before, I knew we were going to wake up to a winter wonderland.

My first thought was that I could make some homemade bread and try this new recipe for chowder.

This chowder is not only a delicious and filling chowder, it is just what you need on a cold, wintry day.

Despite the long list of ingredients, it does come together rather quickly if you peel and chop all your vegetables and have them ready with all the remaining ingredients while you boil your chicken.

You have a perfect balance of the chicken, the creamy cheese, and the tenderness of the corn to best describe this recipe as "one big pot of extravaganza"!

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CHICKEN CORN CHOWDER

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Chicken Corn Chowder and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

HOW TO MAKE THE BEST CHICKEN CORN CHOWDER

Chicken. You can also substitute a whole chicken for 4 chicken thighs and 2 bone in chicken breasts. The recipe calls for cooking a whole chicken and using the chicken stock to make the soup, but you can substitute a whole rotisserie chicken and substitute the chicken stock rendered to 16-32 oz. of store bought chicken stock.

Vegetables. The potatoes and carrots may be substituted for canned ones. Drain first. The whole kernel corn and creamed corn may be substituted for fresh kernel corn cut off the cob and scraped.

Adding the cream. You may substitute the half and half cream with whole milk and heavy cream. Bring the milk to room temperature before adding. The room temperature cream is less likely to curdle

Extra heat. If you like extra heat, add 1-2 minced jalapenos that have been seeded. If you are not a fan of spicy, then you can omit the red pepper flakes and not use the jalapenos.

Cheese. The recipe calls for cubed cheese, but you can use shredded. The cheese will melt quickly, so stir the soup from the bottom to keep the cheese from scorching.

Toppings. Extra shredded cheese, sour cream, green onions, crumbled bacon, tortilla strips, or crackers, and chopped jalapenos are just a few.

WHAT YOU NEED TO MAKE CHICKEN CORN CHOWDER

Whole chicken
Salt
Montreal Steak Seasoning
Potatoes
Carrots,
Celery
Onion
Fresh mushrooms
Garlic
Whole bay leaves
Dried ground oregano
Garlic powder
Ground cumin
Canned whole kernel corn
Canned cream corn
Mushroom soup
Dried basil
Whole milk
Red chili flakes
Cheddar cheese

homemade or canned chicken broth

HOW TO MAKE CHICKEN CORN CHOWDER

Wash chicken thoroughly, inside and out, under cold running water. Drain well.

Place chicken in a large stock pot; add water, salt, and Montreal Steak Seasoning, making sure the water is 2 inches above the chicken.

Bring to a boil; reduce heat; simmer for 1 1/2 hours or until chicken is done with meat coming off the bone easily.

Remove chicken from broth and set aside to cool to the touch.

Add the remaining ingredients to the chicken broth except for the cheese.

Bring to a boil and simmer on medium heat.

While the vegetables are cooking, remove the meat from bones, discarding the skin and cartilage.

Cut up the chicken into chunky bite size pieces, add to the vegetables, and stir.

Add the cheese and stir occasionally to make sure the cheese does not scorch on the bottom before melting.

If the liquid evaporates too much, add a little more homemade or canned chicken broth. Before serving, remove bay leaves.