Description
Chicken Corn Chowder is a creamy, comforting soup made with tender chicken, sweet corn, Yukon gold potatoes, and a richly seasoned broth. Perfect for cozy dinners and easy leftover chicken meals.
Ingredients
4 cups chicken broth
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 small yellow onion, diced
3 tablespoons butter
1–2 jalapeño peppers, diced
¾ cup red bell pepper, diced
3 garlic cloves, minced
⅓ cup all-purpose flour
2 cups half and half
1 bay leaf
1 lb boneless skinless chicken breast (or 2 cups cooked chicken)
Salt and black pepper, to taste
1 lb Yukon gold potatoes, diced
1 (15 oz) can sweet corn, drained
1 cup shredded cheddar cheese (optional)
⅓ cup green onions, diced
Seasonings
½ teaspoon salt
½ teaspoon oregano
½ teaspoon paprika
½ teaspoon mustard powder
½ teaspoon chili powder
½ teaspoon cumin
Pinch cayenne pepper
Instructions
1. Combine broth, hot sauce, Worcestershire sauce, and seasonings. Set aside.
2. Melt butter in a soup pot and sauté onion for 3 minutes.
3. Add jalapeño, bell pepper, and garlic. Cook 3 minutes.
4. Stir in flour and cook 2 minutes.
5. Gradually add broth mixture and half and half, stirring constantly.
6. Add bay leaf and simmer.
7. Add seasoned chicken and cook gently 15–20 minutes. Remove and rest.
8. Add potatoes and simmer 20–25 minutes until tender.
9. Dice chicken and return with corn.
10. Simmer briefly, then stir in cheese if using.
11. Remove bay leaf and garnish with green onions.
Notes
Leftover or rotisserie chicken works well.
Add extra broth when reheating if chowder thickens.
Mash a few potatoes for a thicker texture.