This delicious and easy chicken corn chowder recipe is adapted from Tyler Florence’s Corn Chowder Recipe on The Food Network. Whether you’re craving soup or comfort food, this delicious chowder is sure to become a family favorite! Click here to see the original recipe.
Several years ago I was searching the internet for a quick and easy dinner recipe. I came across Tyler Florence’s Corn Chowder Recipe. It looked quick and easy so I decided to give it a try. It was delicious, but lacked the protein I wanted in a complete dinner for our family. I decided that the next time I made this recipe I would add more veggies and some chicken. Being a working mom, I bought a pre-cooked rotisserie chicken from the grocery store and diced it up to add to the Corn Chowder recipe.
It took a few times of modifying the original corn chowder to come up with my own recipe. This easy Chicken Corn Chowder recipe is now a family favorite. Even our picky five-year old finishes her bowl of chowder every time and usually asks for seconds. I love that I can quickly put this meal together in under an hour. It also creates enough for leftovers for at least another meal.
Give this recipe a try and I’m sure it will quickly become a family favorite for you too. If you do try it out, please be sure to pin this recipe to Pinterest or leave me a comment below. I’d love to hear what you think of this adaptation.
Chicken Corn Chowder
- 2 tbsp Butter
- Extra-virgin olive oil
- 1 Onion, diced
- 1/2 cup Celery, diced
- 1/2 cup Shredded Carrots I like to buy the shredded carrots from store to save time
- 2 Garlic Cloves minced I like to buy the frozen cubed garlic
- 6 sprigs Fresh Thyme, leaves only
- 1/4 cup All-Purpose Flour
- 8 cups Vegetable Stock sometimes I use chicken stock
- 3 cups Heavy Cream
- 2 Idaho Potatoes, peeled and diced I will buy the pre-cooked and diced potatoes when I'm in a hurry
- 2 10 ounce bags Frozen Corn
- 1 Rotisserie Chicken dice up into cubes before putting into soup
- Salt and Pepper to taste
- 1/4 cup Chopped Fresh Parsley leaves
- Bacon (I like to pre-cook my bacon and then top my chowder with crumbled bacon)
- Pre-Cook Bacon. I like to cook my bacon in the oven at 425 degrees on Convection Roast for about 15-18 minutes. Set aside and let cool. (You can also do this while you are preparing the soup)
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, celery, shredded carrots, and thyme and cook until the vegetables are soft, about 8 to 10 minutes. Coat the vegetables with flour and stir well. Pour in the vegetable stock and bring to a boil. Next, add the cream and potatoes. Bring to a boil and boil for about 7 minutes to help the potatoes break down and thicken the soup.
- Pour in the two bags of frozen corn kernels. Let simmer for about 5 minutes. Once the corn is heated thoroughly, use a hand blender to partially pure the chowder. This will help to thicken it up. I like to leave some of the chowder chucky.
- Pour in the cubes of rotisserie chicken into the chowder. Stir to combine and let simmer for at least 10 minutes. Add salt and pepper to taste.
- Ladle the chicken corn chowder into soup bowls. I like to top the chowder with chopped fresh parsley and crumbled bacon. Serve and enjoy!