Chicken & Corn Chowder Soup
This hearty Chicken and Corn Chowder begins with a flavorful base of butter, sautéed red onions, celery, and garlic, slowly cooked to bring out their natural sweetness. A roux made with flour thickens the broth, which is built up with water and chicken base, forming a savory and creamy foundation. A portion of the corn is roasted beforehand, adding a layer of rich, caramelized flavor that sets this chowder apart from traditional recipes.
As the soup simmers, tender diced Yukon Gold potatoes, smoky chopped bacon, and juicy cooked chicken infuse the broth with comforting, savory notes. The balance of fresh and roasted corn delivers a depth of texture and sweetness, while chili flakes and black pepper introduce a subtle heat that complements the richness of the other ingredients. The slow simmer melds all these components together, creating a satisfying and layered taste.
To finish, a luxurious blend of half & half and heavy cream adds velvety smoothness, while chopped Italian parsley lends a bright, herbal note to balance the richness. A final touch of kosher salt brings all the flavors into harmony. This chowder is a warm, comforting dish perfect for cool evenings, offering a satisfying mix of textures and a complex, savory flavor profile.
Ingredients
- 3 oz. butter
- 3 oz. red onions, diced
- 3 oz. celery, diced
- 1¼ teaspoon garlic, minced
- 3 oz. flour
- 1½ quart water
- 1½ oz. chicken base
- ½ pound fresh corn (may use frozen)
- ½ pound cooked chicken, diced
- 8 slices bacon, cooked and chopped
- ½ pound yukon gold, peeled and diced small
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes
- ½ cup half & half
- ½ cup heavy whipping cream
- 2 Tablespoons Italian parsley, chopped
- ½ teaspoon kosher salt
Directions
- Preheat over to 425 degrees
- Spread half of the corn on a sheet pan and toss with a small drizzle of olive oil. Roast corn in oven until browned, about 5-10 minutes.
- Heat butter in stock pot. Sauté onions and celery until onions are translucent, approximately 5 minutes
- Add garlic, cook 2 more minutes
- Add flour to create a roux, cook 5 minutes
- Stirring constantly with wire whisk, add water and base. Bring to a boil and reduce heat and simmer 15 minutes
- Add roasted corn, fresh (or frozen) corn, chicken, potatoes, bacon, chili flakes and pepper. Simmer 25 minutes
- Stir in half & half, heaving cream, parsley and salt
Chicken & Corn Chowder Soup
Materials
- 3 oz butter
- 3 oz red onions diced
- 3 oz celery diced
- 1 ¼ tsp garlic minced
- 3 oz flour
- 1 ½ quart water
- 1 ½ oz chicken base
- ½ pound corn fresh or frozen
- ½ pound chicken cooked and diced
- 8 slices bacon cooked and chopped
- ½ pound Yukon gold potatoes peeled and diced
- ½ tsp black pepper
- ¼ tsp chili flakes
- ½ cup half & half
- ½ cup heavy whipping cream
- 2 tbsp Italian parsley chopped
- ½ tsp salt
Instructions
- Preheat over to 425 degrees
- Spread half of the corn on a sheet pan and toss with a small drizzle of olive oil. Roast corn in oven until browned, about 5-10 minutes
- Heat butter in stock pot. Sauté onions and celery until onions are translucent, approximately 5 minutes
- Add garlic, cook 2 more minutes
- Add flour to create a roux, cook 5 minutes
- Stirring constantly with wire whisk, add water and base. Bring to a boil and reduce heat and simmer 15 minutes
- Add roasted corn, fresh (or frozen) corn, chicken, potatoes, bacon, chili flakes and pepper. Simmer 25 minutes
- Stir in half & half, heaving cream, parsley and salt