This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.

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  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.

  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Cook's Note:

I used precooked rotisserie chicken and just shredded the breast meat (and saved the rest for a later recipe) to save time, but you are more than welcome to cook your own meat and then shred it. You can even precook your potatoes to speed up the recipe. If you're going to do this in a slow cooker, follow the directions above, just throw it in the cooker and cook on Medium for 5 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

443.4 calories; 15.2 g protein; 49.9 g carbohydrates; 77.1 mg cholesterol; 489.3 mg sodium. Full Nutrition

Reviews (184)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2013
This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving. Read More
(244)

Most helpful critical review

Rating: 1 stars
11/10/2013
Very bland. Was most disappointed. Made it exactly according to direction. Read More
(2)
217 Ratings
  • 5 star values: 165
  • 4 star values: 44
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/03/2013
This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving. Read More
(244)
Rating: 5 stars
11/03/2013
This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving. Read More
(244)
Rating: 4 stars
09/07/2013
I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote) I don't want to brown sautee or sear that defeats the purpose of the crockpot in my world. So rather than follow the directions and essentially cook the soup before using the crock pot to keep it warm/allow the flavors to meld I tossed it all in the crock pot (sans celery) and left it on low while we were at work. We came home to a delicious dinner. The appearance was a tad off due to my lazy method (you could a see a bit of the butter pooling but a quick stir took care of it) but it was tasy nonetheless. I was a bit concerned the half and half would curdle but it didn't (I used fat free not sure if that made a difference or not). The only reason for 4 stars is it needs a lot of salt. I know it says "to taste" but I used at least a T or more to give it some flavor (and even MR. LTH who doesn't generally use salt added more at service). I think I'd prefer a seasoned salt of some sort next time. THANKS for the recipe! Read More
(104)
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Rating: 5 stars
11/03/2013
Best soup I have ever made...my family agrees! I cooked my own bone-in chicken breasts with bouillion cubes a celery stalk whole peeled onion and a whole carrot...I discarded the cooked veggies and used the broth from that for my base. I followed the rest of the recipe as written and wouldn't change a thing except maybe to chop the veggies in the recipe in a food processor to save time! Read More
(60)
Rating: 5 stars
09/03/2013
Made this last night and it was delicious and very easy. I only had 1% milk so I used that instead of half and half and it was still yummy. Definately will make this again. Read More
(32)
Rating: 5 stars
11/03/2013
Thanks so much for sharing this recipe. Loved how the roux and sautéed veggies were a combined step. Easy to follow and a perfect, creamy soup. I've never added nutmeg to my chicken soup before. Delicious. As for the seasoning/salt issue, rotisserie chicken tends to be much saltier than raw or home prepared, so perhaps that is where others were surprised by the need to add more salt. if you don't sauté the veggies too, it will reduce flavor A LOT. Read More
(27)
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Rating: 5 stars
10/02/2013
This is wonderful. Like another reviewer I put everything (even the stick of butter) in the slow cooker. I added a lot of seasoning salt hot sauce and black pepper to my liking but otherwise I followed the recipe to the T. Every time I eat some I have to have seconds. I've told so many people about the recipe. I will definitely make this again and again. Read More
(23)
Rating: 4 stars
11/19/2013
I made it exactly according to the recipe which I always do for the first time. I made this chowder using rotisserie chicken from Costco. I did cut the recipe in half because it is only my husband and myself at home. We liked it very much especially the tip about adding the vegetable to the roué. I will do that more often in the future. It was very good but could have used a little more flavor so you don't need to add so much salt & pepper. I'd hate to add an herb like rosemary or cumin because it would change the flavor too much. We did have leftovers and I added a little more salt & pepper a little poultry seasoning and 3 strips of crumbled bacon as others suggested. This enhanced the flavor without really changing the original taste. For all those who left out the carrots and celery I would like to offer a tip. Diced them until they are teeny-tiny. My husband always pulls the carrots out of stew soup or chicken pies but he doesn't even notice them when I do this and I get to add those flavors. I am sure I will make this again. Thanks for sharing Athyna. Read More
(20)
Rating: 5 stars
10/09/2013
I made this for supper & everybody loved it I'll make it again! Read More
(13)
Rating: 5 stars
11/03/2013
I make a very similar Pennsylvania Dutch Chicken Corn Soup recipe. That version is more 'brothy' rather than creamy as it doesn't use the half & half. I also add about 4-5 sliced hard-boiled eggs. Otherwise the same. I usually cook the chicken & use the broth as others have mentioned. (Another version my father-in-law uses is to use canned creamed corn to cut the half & half if you are looking to cut some fat/dairy/calories.) I like to use only white sweet corn. Great with a crusty bread. Read More
(8)
Rating: 1 stars
11/10/2013
Very bland. Was most disappointed. Made it exactly according to direction. Read More
(2)