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This simple recipe for Chicken Corn Chowder is a thick, satisfying, and warming winter chowder that’s packed chicken and rice.
Ready in just 30 minutes it’s perfect for weekdays where you’re short on time but don’t want to compromise on quality!
I’m a big believer that you can never have too many soup recipes!
Soup has always been of my very favorite things, but oddly enough, corn soup was something I never really cared for.
Then a friend made me a similar soup that was just fantastic so I just knew I need to try to make my own. Serve with Perfect Garlic Bread for a filling weeknight treat.
Why This Recipe Works
- This soup is quick and easy using leftover chicken so convenient too.
- The heavy cream adds luxurious texture to this delicious hearty dish.
- Simple flavors in this soup mean it’s ideal for the whole family.
How To Make Chicken Corn Chowder
- Fry onions and celery until soft.
- Pour stock, cream and corn into the pan. Bring to a boil.
- Add rice and allow to simmer.
- Add the cooked chicken. Season to taste.
- Serve and enjoy!
What Rice For Chowder?
* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Substituting The Rice: You can use other types of long-grain rice (although I don’t recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the cooking time and adjust accordingly.
Erren’s Top Tips
- Add leftover boiled potato to make this soup extra thick and tasty.
- Top your chowder off with some shredded cheese, cheddar works really well.
- Sprinkle the soup with some paprika for extra flavor and a little heat.
- Omit the chicken, add potato, use vegetable stock for a veggie version.
- Add some chopped cooked bacon to really make this an indulgent soup.
Storing Instructions ?
- In The Fridge: Chicken chowder will keep in the fridge for up to 4 days stored in an airtight container.
- In The Freezer: I do not recommend freezing chicken corn chowder. It contains cream which doesn’t freeze well. You can make the soup (without cream) and freeze, simply add the cream when you’ve defrosted and reheat.
FAQs
What defines a chowder?
Chowder is typically a soup made with heavy cream, corn and seafood, but as in this recipe it can be adapted to use other ingredients such as chicken.
Other Soups You’ll Love
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Recipe
Chicken Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 medium onion (chopped)
- 2 celery stalks (finely chopped)
- 1½ cups good quality chicken stock
- 1 cup whipping cream
- 2 cups frozen corn
- ½ cup converted (parboiled)* white rice (see recipe notes)
- 2 cups cooked chicken (chopped)
- salt & pepper (to taste)
Instructions
- In a large saucepan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.
- Pour in the stock, cream, and corn. Bring to a boil.
- Add the rice, stir, lower the heat and simmer 15 – 20 minutes until the rice is cooked and the soup is thickened.
- Add the cooked chicken.
- Season well with salt and pepper before serving.
Tips
- Add leftover boiled potato to make this soup extra thick and tasty.
- Top your chowder off with some shredded cheese, cheddar works really well.
- Sprinkle the soup with some paprika for extra flavor and a little heat.
- Omit the chicken, add potato, use vegetable stock for a veggie version.
- Add some chopped cooked bacon to really make this an indulgent soup.
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