For a richer flavor, consider roasting the chicken carcass before making the broth. This adds a lovely depth of flavor. If you prefer a thicker chowder, mash a portion of the potatoes before adding the cream. Feel free to add other vegetables like celery or carrots for extra nutrition and flavor. This chowder is even better the next day, as the flavors meld together beautifully. To ensure the heavy cream doesn't curdle during reheating, do so gently over low heat or in the microwave in short bursts, stirring in between. For a vegetarian option, substitute the chicken carcass with vegetable broth and add other vegetables like cauliflower or broccoli.
Chicken Corn Chowder
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS207
Indulge in the comforting embrace of our Chicken Corn Chowder, a symphony of flavors where succulent chicken meets sweet corn in a creamy, dreamy broth. This chowder is not only a culinary delight but also designed for the modern kitchen – reheat with cream without the worry of curdling, even in the microwave!
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01 Step
Recipe View 1 hrs 15 mins Crafting the Broth (60-90 minutes): In a large stockpot, place the chicken carcass (or chicken thighs, if using) and any leftover skin, meat, and bones. Cover generously with cold water. Add the bay leaf. Bring to a rolling boil, then reduce the heat to a gentle simmer. Let it simmer for 60 to 90 minutes, allowing the broth to develop a rich, savory depth. Remove from heat, cool slightly, and strain the broth through a fine-mesh sieve. Shred any chicken meat from the carcass or thighs and chop into bite-sized pieces. Set aside.
02 Step
Recipe View 10 mins Building the Chowder Base (10 minutes): In a large saucepan or Dutch oven over medium heat, melt the butter. Add the diced onion and shallots and cook until softened and translucent, about 5 minutes. Be careful not to brown.
03 Step
Recipe View 15 mins Combining Flavors (15 minutes): Pour in the strained chicken broth and add the shredded chicken meat. Stir in the crumbled bouillon cubes (or bouillon powder), parsley, salt, pepper, diced potatoes, and corn. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender and the corn is heated through.
04 Step
Recipe View 2 mins Finishing Touches (2 minutes): Remove from heat and gently stir in the heavy cream, enriching the chowder with a velvety smoothness. Adjust seasonings to taste, adding more salt and pepper as needed.
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Kristy Kovacek
May 30, 2025My kids are picky eaters, but they both loved this chowder! I'll definitely be making it again.
Verla Dicki
May 18, 2025The instructions were clear and concise, making this recipe a breeze to prepare.
Baron Mitchell
May 8, 2025This is the best chicken corn chowder I've ever had! The perfect balance of flavors and textures.
Melvina Wintheiser
Jan 21, 2025I added a can of diced tomatoes for a bit of acidity and it was delicious!
Ciara Jakubowski
Jun 11, 2024I love how easy this recipe is to follow. It's a great way to use up leftover chicken.
Bonnie Botsford
Feb 7, 2024The shallots add such a nice subtle flavor that makes this chowder special.
Jody Bogisich
Jan 26, 2024This chowder is so comforting and flavorful! The tip about roasting the chicken carcass really elevates the broth.