Chicken Corn Chowder
Sneaking in a summery soup before I don’t even want to think about soup. This chicken corn chowder is hearty but not heavy. It’s full of flavor, yet calls for simple ingredients. Sneak it into your week while the weather permits 🙂
I didn’t start liking soup until I started making it from scratch. It’s so much better and homemade soup is sooo easy to make. It’s a one-pot, comforting wonder that only needs a nice piece of bread by it’s side to be a complete meal. This chowder is bursting with flavor thanks to green chiles, fresh corn and a smattering of fresh chives and jack cheese to finish. Let’s make it!
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Ingredient notes
- Shallot – I like shallot for the slightly less abrasive flavor but in soup there isn’t a huge difference and you can certainly use red onion, yellow or white.
- Red bell pepper – any color bell pepper will work fine.
- Canned diced green chiles – a lot of corn chowders call for jalapeño, I prefer the milder heat and deep flavor of green chiles.
- Potato – I used russet here, gold potatoes or red will be fine too! If using russet, you definitely want to peel the potatoes completely. If using red or yellow, it really depends on your preference whether you leave the skin or not.
- Corn – frozen or fresh are fine here.
- Chives – for topping. You can also use scallions.
How to make it
- Sauté bell peppers, onion and potatoes.
2. Add canned green chiles & garlic.
3. Add the corn and chicken stock.
4. Add rotisserie chicken and simmer till everything’s groovin.
5. Add half and half.
6. Also some jack cheese.
7. Top with chives, more jack, some freshly cracked black pepper and enjoy.
Tried this recipe?
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PrintChicken Corn Chowder
This chicken corn chowder is hearty but not heavy. It’s full of flavor, yet calls for simple ingredients.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Dinner
- Diet: Gluten-Free
Ingredients
- 1 tbsp olive oil
- 1/2 cup minced shallot or any type of onion
- 1 red bell pepper, diced
- 2 medium russet potatoes, peeled & chopped, about 2 cups
- 2 cloves garlic, minced
- 1 small can diced green chiles
- 2 cups frozen corn
- 1 quart chicken stock
- 3 cups shredded rotisserie chicken
- 3/4 cup half & half or heavy cream
- 1 cup shredded monterey jack cheese, plus more for topping
- salt and pepper
- chives, for topping
Instructions
- Heat a large pot over medium with olive oil.
- Add shallot, bell pepper and potato. Sprinkle with salt and pepper. Stir and cook for a few minutes before adding the garlic, green chiles and corn. Sprinkle with a little more salt and pepper again.
- Add the chicken stock and chicken. Cover and bring to a boil.
- Reduce heat, add the half & half, stir and taste. Add any additional salt and pepper to taste.
- Remove from heat and stir in 1 cup jack cheese.
- Serve topped with more jack cheese, chopped chives, and a sprinkle of black pepper (bonus points for freshly cracked).
- Enjoy!
Notes
Chives – sub scallions or green onions
More easy soup recipes
