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Chicken Corn Chowder

chicken corn chowder in a white bowl topped with jack cheese and chives
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This chicken corn chowder is hearty but not heavy. It’s full of flavor, yet calls for simple ingredients. 

  • Author: Becky Schmieg
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Diet: Gluten-Free

Ingredients

Units Scale
  • 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

  1. Heat a large pot over medium with olive oil.
  2. 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.
  3. Add the chicken stock and chicken. Cover and bring to a boil.
  4. Reduce heat, add the half & half, stir and taste. Add any additional salt and pepper to taste. 
  5. Remove from heat and stir in 1 cup jack cheese.
  6. Serve topped with more jack cheese, chopped chives, and a sprinkle of black pepper (bonus points for freshly cracked).
  7. Enjoy!

Notes

Chives – sub scallions or green onions

Find it online: https://www.figjar.com/chicken-corn-chowder/