Chicken and Corn Chowder

Why You’ll Love This Chicken Corn Chowder

Remember how Oprah used to go on and off all sorts of different diets? And every time she did, everybody then used to try the same diet. At one point she had a personal chef named Rosie, and Oprah and Rosie released a cookbook. It had all the different dishes that Rosie used to cook for Oprah.

This recipe is from that book. Sort of. I’ve been making this chicken corn chowder soup recipe for years. Though honestly, I don’t think I ever made it in its original form. But this is how I have always made it for at least the past, oh, ten years or so.

So now it’s totally my recipe and has been a family favorite that is always requested when the temperature starts to dip. And I am sharing it with you to enjoy on a cold night.

This soup is incredibly delicious. The robust corn flavor is enhanced with sage and thyme. And, like any good chowder, the soup itself is smooth, but it is chock full of hearty chunks of chicken, carrots, and peas for a little pop of color and texture. But there are so many more reasons to love it!

• Hands-Off Preparation. It takes a little less than an hour to make, but most of that is the time that it is simmering. So you can be preparing the rest of your meal, cleaning up the kitchen, or relaxing with a glass of wine.
• A Trick for Thickening. Most chowder recipes are thickened with a roux of flour and butter. And oftentimes they are made even thicker and creamier with the addition of heavy cream. This one is made smooth and thick by simmering the corn in chicken broth until it is nice and tender and then pureeing it until it is nice and creamy.
• Lighter and Allergy Friendly. The corn puree instead of cream or flour and butter makes it not as heavy and rich, but it is still comforting and satisfying with a creamy texture and a simmered-all-day flavor. Plus it’s naturally gluten free and dairy free with no special ingredients needed.
• Make-Ahead. You can make it a day or two in advance and just reheat it when you are ready to eat it. And since it doesn’t have cream or a roux, it’s freezer-friendly and won’t separate or turn grainy when thawed.

Tips for Success

This chicken corn chowder recipe is very easy, but here are a few things to keep in mind for the best results, and to make it your own.

• Cook in a heavy-bottomed pot. While you can use any large soup pot or stockpot, I prefer one that is heavy-bottomed, particularly an enameled cast iron Dutch oven. This allows you to simmer the soup for a long time if you like without it scorching, and they are easy to clean.
• Choose how to puree. An immersion blender is a great option to minimize cleanup, but a regular blender works fine too. I love to use my Blendtec blender. It always makes veggie soups super smooth and velvety.
• Use up Thanksgiving leftovers. You can make this recipe with leftover roast turkey from your holiday feast. Also, feel free to add some cooked and crumbled sausage or sliced kielbasa for an extra kick of flavor.
• Swap the veggies. As I said, fresh or frozen veggies are both great option, but you can also add some sauteed peppers or celery, stir in a little kale or spinach for some dark leafy greens, or really any vegetables you love.
• Make it vegetarian. Replace the chicken broth with vegetable broth or stock and omit the chicken for a basic corn chowder recipe. Or feel free to add some white beans for protein.
• This is definitely a soup you can make in advance, and leftovers are delicious. It’s also simple to make a double batch.

Proper Storage

Whether you refrigerate or freeze it, you can package leftover chicken corn chowder in individual portions or make it ahead and store it as a full batch that you can reheat to have enough for a family dinner.

• Refrigerate – Cool the soup and store it covered in the refrigerator for up to 3 or 4 days.
• Freeze – Transfer the leftover soup to an airtight container, wrap it in plastic wrap, and place it in the freezer. It can be frozen for up to about three months. The night before you are going to eat it, let it thaw in the refrigerator. Then reheat as instructed.
• Reheat – To heat it up, transfer the soup to a pot to gently warm to a simmer on the stove or microwave until just barely starting to bubble, stirring occasionally.