Chicken Corn Chowder

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5 from 8 votes

A wonderfully indulgent winter soup, packed full of texture and amazing flavor.

Course Soup

Cuisine American

Keyword chcken corn chowder, chicken soup recipes, chowder, chowder recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 415

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

* 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.

Nutrition