Chicken Corn Chowder Recipe
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!
Ingredients
- 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
Instructions
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In a Dutch oven brown chicken over medium-high heat. Cook until juices run clear. Remove from pan and set aside.
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Move to medium heat and add butter, onion, and red bell pepper. Cook until vegetables very soft, about 15 min.
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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.
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Add chicken, corn, potatoes, and spices and simmer on low for 3 to 4 hours, stirring occasionally.
Notes
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.
Pro Tip:
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.