Chicken Corn Chowder

Chicken Corn Chowder

SERVINGS

6

PREP TIME

10 Min

COOK TIME

26 Min

Here’s a hearty speed-scratch soup to add to your regular rotation all year long. This easy chicken corn chowder recipe requires minimal prep and puts a comforting one-bowl meal on the table in just over half an hour. It’s rich, creamy, and loaded with chicken, vegetables and kernels of sweet corn in every spoonful.
FEATURED PRODUCTS
Green Giant® Whole Kernel Sweet Corn No Salt Added

Green Giant® Whole Kernel Sweet Corn No Salt Added
WHERE TO BUY
Chicken Corn Chowder

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 26 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn No Salt Added

Lists of ingredients:

  • 2 Tablespoons butter
    2 yellow potatoes, diced
    1 cup chopped celery
    1 cup chopped carrots
    1 sweet yellow onion, diced
    4 cups low sodium chicken broth
    1 cup heavy cream
    1 teaspoon dried thyme
    ½ teaspoon smoked paprika
    ½ teaspoon black pepper
    1 pound shredded cooked chicken
    1 can (15 ounces) Green Giant® Whole Kernel Sweet Corn No Salt Added, drained

    Optional Topping:
    ½ cup chopped green onion for serving

STEPS

1 Heat butter over medium in a large pot or Dutch oven. Add potatoes, celery, carrots and onion. Stir to coat. Cover and cook 8-10 minutes, stirring occasionally.
2 Gradually stir in chicken broth and heavy cream.
3 Add thyme, paprika, pepper, chicken and corn. Simmer for 10-15 minutes, uncovered.
4 Ladle into bowls and serve hot garnished with green onion if desired.

TIPS & TRICKS

This is a great recipe for using leftover cooked chicken. Or you can buy a rotisserie chicken, pull off a pound of the meat without the skin, and shred it while it’s still warm.

Serve chowder with warm slices of sourdough or other crusty bread and a green salad to round out the meal.

To serve chowder in bread bowls, cut the tops off large sourdough or pretzel rolls (or any rolls that have a crusty exterior), scoop out the inside, and warm the hollowed-out rolls briefly in the oven or toaster oven. Fill each with chowder and serve.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 26 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn No Salt Added

  • 2 Tablespoons butter
    2 yellow potatoes, diced
    1 cup chopped celery
    1 cup chopped carrots
    1 sweet yellow onion, diced
    4 cups low sodium chicken broth
    1 cup heavy cream
    1 teaspoon dried thyme
    ½ teaspoon smoked paprika
    ½ teaspoon black pepper
    1 pound shredded cooked chicken
    1 can (15 ounces) Green Giant® Whole Kernel Sweet Corn No Salt Added, drained

    Optional Topping:
    ½ cup chopped green onion for serving

1 Heat butter over medium in a large pot or Dutch oven. Add potatoes, celery, carrots and onion. Stir to coat. Cover and cook 8-10 minutes, stirring occasionally.
2 Gradually stir in chicken broth and heavy cream.
3 Add thyme, paprika, pepper, chicken and corn. Simmer for 10-15 minutes, uncovered.
4 Ladle into bowls and serve hot garnished with green onion if desired.

Tips & Tricks

This is a great recipe for using leftover cooked chicken. Or you can buy a rotisserie chicken, pull off a pound of the meat without the skin, and shred it while it’s still warm.

Serve chowder with warm slices of sourdough or other crusty bread and a green salad to round out the meal.

To serve chowder in bread bowls, cut the tops off large sourdough or pretzel rolls (or any rolls that have a crusty exterior), scoop out the inside, and warm the hollowed-out rolls briefly in the oven or toaster oven. Fill each with chowder and serve.

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