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Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe

By San Diego Dining Dish

It's been forever since I've shared a recipe. I had a craving for chicken corn chowder the other night, and had no desire to go to the store for ingredients. Fortunately, I had leftover rotisserie chicken on hand, and since I had no heavy cream, I lightened it up by using whole milk (I know, for keto people, the cream is preferable, but let's be real, this recipe is full of carbs and very un-keto).  I also used a very not-so-secret ingredient of Old Bay because it just adds the perfect touch of flavor. Baltimore, hon!

I hate loads of build up and blustering before a recipe, so let's just get down to it. As always, this is merely a blueprint, and should be tailored to your tastes. More or less of the vegetables won't really make a difference, though I do say omitting one entirely will certainly affect flavor and viscosity.

Some more interesting posts:

Creamy Corn and Potato Chowder

Creamy Corn Chowder

Chicken Corn Chowder


Yield 4 servings:

  • 1/2 cup finely chopped onion
  • 2 carrots, peeled and chopped
  • 1 stalk of celery, chopped
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 1 large russet potato, chopped
  • 1 tsp thyme
  • 2 tsp paprika
  • salt and pepper to taste
  • 1 tsp Old Bay seasoning
  • 2 cups cooked shredded chicken
  • 4 cups chicken stock
  • 1 1/2 cups whole milk
  • 1 1/2 cups frozen corn


  1. Heat the oil in a large soup pot, and add the onions, carrots, celery, garlic, potato, and spices. Cook for 8-10 minutes, until they have softened, stirring often to keep from scorching.
  2. Once the vegetables have softened, add the chicken, stock, and corn, and bring to a boil. Simmer for 15 minutes, then add the milk. Serve hot with bread and butter.