Friday, September 23, 2011

Chicken Corn Chowder

I love corn chowder! I've tried a few different recipes for it but I think this is my favorite! It started out as another recipe from my Garfield cookbook but I added carrots and chicken for good measure :) I also added more potato and took out some corn...etc etc etc. So basically I kept the spices and changed most of the rest. This soup is very hearty and filling! I like to serve it with potato rolls. I usually make the soup on the stove and then stick it in a crock-pot all day until I'm ready to serve dinner. It also freezes great! With the weather getting colder I'm excited to start into soup season!

Chicken Corn Chowder

2 T. vegetable oil
2 medium potatoes (chopped into 1 in. pieces)
1/2 onion (chopped)
4 carrots (chopped)
2 stalks celery (chopped)
1/4 tsp. red cayenne pepper
1/4 tsp. cumin
1/2 tsp. rosemary
2 cloves garlic (minced)
6 cups chicken broth or stock*
2 cups heavy cream
2 cans corn (drained)
2 cups cooked chicken (diced or shredded)

In a large stock pot heat vegetable oil. Add diced potatoes, onion, carrots and celery. Cook about 10 min. over medium heat until veggies (especially potatoes) are softened. Add cayenne, cumin, rosemary and garlic. Cook about 2 minutes or until garlic is fragrant. Add chicken broth or stock and bring to a boil. Cook another 10-15 minutes until potatoes are tender. Add cream, corn and cooked chicken. Cook 5 minutes until corn is tender and chicken is heated through. Serve right then or place in crock-pot on warm until ready to eat! Enjoy!

*If you are prepping for freezer meals substitute 6 tsp. chicken boullion and 6 cups of water for the broth.  Read directions below about when to add water.


Freezer Meal Prep Instructions:
Place chicken in the bottom of a gallon sized freezer bag. Chop potatoes, onion, carrots and celery and add to the bag.  Toss with oil, cayenne, cumin, rosemary and garlic. 

Add chicken bouillion, 2 cups water, and corn. Close bag and knead gently to combine.

Pour heavy cream into a quart size bag and close.  Place cream bag and chicken bag in another gallon sized bag.  Label and freeze.

Freezer Meal/Crock Pot Cooking Instructions:
Add contents of freezer bag and 4 cups water to a large crockpot.  Cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender. 

Remove chicken from the pot and dice.  Return to the pot and add cream.  Heat for 15 minutes more or until cream is heated and incorporated into soup. 

**If you are using frozen soup you made may want to add 1 cup milk or cream and 1 cup chicken broth to keep it from being too thick!


  1. This looks delish -- I'm so trying it when it turns cold again!

  2. Oh, and PS -- I'm reading Standing in the Rainbow at last, and I keep thinking of you and the Neighbor Julia blog as I read about Neighbor Dorothy and her radio show! :-)