Recipe by Athyna
"This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker."
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carrot, finely diced
onion, finely diced
1 1/2 cups
white corn kernels
1 1/2 cups
yellow corn kernels
russet potatoes, diced
cooked rotisserie chicken breast halves, shredded
chicken stock, divided
2 1/2 cups
salt and ground black pepper to taste
This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving.
No rating haven't tried it. I usually look at the nutritional value of a recipe first then decide if it can be tweaked but without changing the whole thing too high in calories fat salt carbs well just not worth it. Of course not adding the half and half and using olive oil instead of butter and reducing that would help but as I said if you change everything in a recipe why bother
I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote), I don't want to brown, sautee, or sear, that defeats the purpose of the crockpot in my world. So, rather than follow the directions and essentially cook the soup before using the crock pot to keep it warm/allow the flavors to meld, I tossed it all in the crock pot (sans celery) and left it on low while we were at work. We came home to a delicious dinner. The appearance was a tad off due to my lazy method (you could a see a bit of the butter pooling, but a quick stir took care of it), but it was tasy, nonetheless. I was a bit concerned the half and half would curdle, but it didn't (I used fat free, not sure if that made a difference or not). The only reason for 4 stars is it needs a lot of salt. I know it says "to taste", but I used at least a T or more to give it some flavor (and even MR. LTH, who doesn't generally use salt, added more at service). I think I'd prefer a seasoned salt of some sort next time. THANKS for the recipe!
Best soup I have ever made...my family agrees! I cooked my own bone-in chicken breasts with bouillion cubes, a celery stalk, whole peeled onion and a whole carrot...I discarded the cooked veggies and used the broth from that for my base. I followed the rest of the recipe as written and wouldn't change a thing, except maybe to chop the veggies in the recipe in a food processor to save time!
Made this last night and it was delicious and very easy. I only had 1% milk so I used that instead of half and half and it was still yummy. Definately will make this again.
Thanks so much for sharing this recipe. Loved how the roux and sautéed veggies were a combined step. Easy to follow and a perfect, creamy soup. I've never added nutmeg to my chicken soup before. Delicious.
As for the seasoning/salt issue, rotisserie chicken tends to be much saltier than raw or home prepared, so perhaps that is where others were surprised by the need to add more salt. if you don't sauté the veggies too, it will reduce flavor A LOT.
This is wonderful. Like another reviewer, I put everything (even the stick of butter) in the slow cooker. I added a lot of seasoning salt, hot sauce, and black pepper to my liking, but otherwise, I followed the recipe to the T. Every time I eat some, I have to have seconds. I've told so many people about the recipe. I will definitely make this again and again.
I made this for supper & everybody loved it,I'll make it again !
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken and Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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