A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.

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  • In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Nutrition Facts

69 calories; protein 1.3g 3% DV; carbohydrates 7g 2% DV; fat 4.6g 7% DV; cholesterol 12.9mg 4% DV; sodium 312.3mg 13% DV. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2007
This was very good although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth then added my potatoes corn (a mixture of sweet corn and regular corn) and spices. I sauteed the onion with cut up chicken breasts then added that to the soup. I also added several dashes of thyme oregano and onion powder. If you let this soup simmer for about an hour the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again. Read More
(201)

Most helpful critical review

Rating: 3 stars
04/04/2005
I was really disappointed that there wasn't more flavor to this. Read More
(14)
67 Ratings
  • 5 star values: 37
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/26/2007
This was very good although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth then added my potatoes corn (a mixture of sweet corn and regular corn) and spices. I sauteed the onion with cut up chicken breasts then added that to the soup. I also added several dashes of thyme oregano and onion powder. If you let this soup simmer for about an hour the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again. Read More
(201)
Rating: 5 stars
01/21/2005
I added mashed potato flakes to thicken it up a bit and used fat free half & half. Canned corn also works just as well. Read More
(68)
Rating: 4 stars
01/26/2008
I modified this recipe as others have suggested (thanks!). I sauteed the onion and shallots in butter in a soup pot, then added four chicken breasts with all fat removed, a 32 oz box of chicken broth, additional water to cover chicken (about 2 cups), and boiled until the chicken was cooked and tender. Then I shredded the chicken with two forks right in the pot. I added 2% milk to reach the desired consistency, and also added thyme, onion powder, scant cayenne pepper, and a dash or oregano; I upped the potatoes to 4, and simmered for 45 mins. to let soup thicken and flavors meld. We served the soup with finely shredded 2% milk cheddar on top. Not a true chowder but quite delicious, and definitely not a bad bet calorie-wise! Read More
(63)
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Rating: 5 stars
07/09/2009
Really great way to use leftover rotisserie chicken from the grocery...I added bacon by browning two slices in a pan and then used the grease to sautee my onion. I chopped the bacon and added it in with the potatoes corn etc....delicious! The slight hint of smokiness from it really added depth to the recipe. Read More
(41)
Rating: 5 stars
12/17/2003
This was a really tasty chowder! Even my daughter who is not a corn eater liked it very much! It was so yummy and it fed us (3) for days when it was coooold...excellent and easy. Read More
(33)
Rating: 5 stars
02/27/2003
husband liked it a lot(after eating cambell's version all these years) the ingriedients were easy to come buy(used up all that corn in the freezer!) and i cooked 3 huge chicken legs in the crock pot filled with water all day and used the broth from that. Kept everything else the same turned out great! Husband liked it better when it thickened up the second day though. Read More
(21)
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Rating: 5 stars
10/29/2003
What a great recipe. This is a hearty chowder is full of fresh vegtables. Is a light bodied chowder. Will make this as a standard meal in cold months to come. A very healthy choice! Read More
(19)
Rating: 5 stars
02/25/2006
THIS WAS ABSOLUTELY AWESOME! THE ONLY CHANGE I MADE WAS ADDING A LITTLE MORE CREAM. THE TASTE WAS FABULOUS!!! Read More
(16)
Rating: 5 stars
04/11/2008
Love this soup! While my potatoes are cooking I sometimes add the rind of a parmesan for extra flavor. Oncce I realized I didn't have heavy cream and it was just as tasty with skim milk and a cup of instant potatoes to thicken it. This is also a great way to use leftover rotisserie or baked chicken. Read More
(15)
Rating: 3 stars
04/04/2005
I was really disappointed that there wasn't more flavor to this. Read More
(14)
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