Chicken Corn Chowder – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Chicken Corn Chowder in a bowl
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Chicken Corn Chowder

Need a Hand
Prep Time20 mins
Cook Time1 hr 10 mins
Servings: 5

Ingredients

  • 7 TBSP butter separated into 1 TBSP and 6 TBSP
  • 1 C onion finely diced
  • 1 C celery finely diced
  • 1 C red pepper finely diced
  • 3 C corn cut off the cob or 1.5 cans of corn about 2 large ears
  • 3 C golden potatoes cut ½ inch chop (1.25 pounds)
  • 2 C diced cooked chicken
  • 6 C chicken stock
  • ½ C flour
  • 1 C heavy cream

Instructions

To start:

  • Place stock pot on burner over medium-high heat.
  • Take 1 TBSP butter and add to a stock pot.
  • Once the butter is melted and bubbly add the chopped onion.
  • Allow to cook for about 4 minutes until slightly translucent.
  • Add the celery and cook until the celery is bright green, stirring frequently.
  • Now add the red pepper, corn, potatoes, chicken, and stock.
  • Allow to come to a boil.
  • Turn down to medium heat to simmer for 25 minutes.

20 minutes into simmering:

  • When the soup has been simmering for about 20 minutes move to this next step.
  • In a small sauté pan, melt the remining butter (6 TBSP).
  • Once bubbly add the flour and stir with a whisk.
  • This butter/flour mixture is called a roux (pronounced ‘Roo’ as in short for Kangaroo).
  • Allow to cook for about 3 minutes, stirring constantly.
  • Take some broth from the soup and mix it into the sauté pan.
  • Continue to do so until the sauté pan is getting full.
  • Mix the roux/broth mixture into the soup in 2-3 TBSP batches, stirring the soup well after each batch.
  • The past few steps are called tempering. You’re tempering the roux into the soup.
  • Once the roux is fully tempered into the soup, allow to simmer for 5 minutes.
  • Then slowly pour in the heavy cream, ¼ cup at a time.
  • Mix well between quarter cups.
  • Allow to simmer for 5 more minutes, do not boil.

Notes

Serving suggestions:
Serve the same day with rendered bacon.
Refrigerate leftovers immediately.

Don’t need the extra help? See my “Confidence” version of the recipe.