Chicken Corn Chowder Recipe

This Soup with a homemade Stock is a creamy and comforting that combines tender chicken, sweet corn, and hearty vegetables in a rich, savory stock. Perfect for a cozy meal, this chowder is sure to please the whole family.

5 from 2 votes

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Course Appetizer, Dinner, Lunch

Cuisine American

Servings servings

Calories

Recipe Video

Recipe Ingredients

For the Stock:

Bones from 1 large Chicken (as demonstrated in the video)
2 large Onions chopped into large dice
2 Celery Stalks, roughly chopped
3 large Carrots, washed and roughly chopped (unpeeled)
1 large Leek, white and green parts, roughly chopped
8 cloves Garlic sliced
17 Whole Peppercorns
12 to 15 Sprigs Fresh Thyme
Water to cover

For the Soup:

6 slices Bacon, chopped and fried until crisp
1 large Onion, diced
1 Jalapeño Pepper, finely chopped (optional)
2 tablespoons Garlic, minced
2 Celery stalks, diced small and thin
1 large Leek, white and light green parts only, chopped
2 large Baking Potatoes, peeled and diced into small dice
2 large Carrots, peeled and diced
2 tablespoons Fresh Sage, finely chopped
2 teaspoons Salt, plus more to taste
2 teaspoons Curry
12 cups Homemade Chicken Stock
2 cups Chicken, cooked and shredded
2 1/2 cups Frozen Corn
8 ounces Cheddar Cheese, shredded
½ cups Heavy Cream (36% fat)
¼ cup Water mixed with ¼ cut cornstarch
Black Pepper freshly ground, to taste

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Recipe Instructions

Prepare the Stock:

In a large stock pot, add some olive oil and when hot add the onion and sauté until light golden brown. Add chicken bones, celery, carrots, leek, garlic, peppercorns, and thyme. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer gently for 1 to 1 1/2 hours.
After 1 to 1 1/2 hours remove the chicken legs and reserve in a bowl covered with chicken stock (you’ll use them later in the soup).
Cook for another hour and strain the stock through a fine-mesh sieve, discarding solids.

For the Soup:

In a soup pot, slowly begin by cooking bacon until crisp, add the onion and sauté them until translucent, add jalapeño (if using), garlic, celery, leeks, potatoes, carrots, sage, salt, curry and pour in chicken stock to cover.
Bring the soup to boil and reduce heat and allow the mixture to simmer until vegetables are tender. This could take 45 minutes to one hour.
Shred the reserved chicken legs with two forks and add to the soup, add the corn, cheese and heavy cream, bringing to a boil.
Thicken the soup with a cornstarch-water mixture to achieve the desired consistency. Adjust the seasoning as needed and serve hot.

Pro-Tips

Curry Recipe:

Enough Curry for about 4/5 dishes

3 tablespoons Cumin Seeds
2 tablespoons Coriander Seeds
1 tablespoons Mustard Seeds

Sauté those seeds in a frying pan for 4/5 minutes and let them cool on a cookie sheet.

1 tablespoon Ground Ginger
1 tablespoon Ground Red Chili Pepper
1 tablespoon Ground Turmeric
2 teaspoons Red Chili Flakes

Using a coffee grinder and grind until very smooth and all ingredients are well blended.

Pro-Tip: Maximizing Flavor

For an extra layer of flavor, use smoked bacon and render it slowly to release its fat before sautéing your vegetables. The bacon fat not only enhances the chowder’s richness but also imparts a subtle smokiness that’s simply irresistible.

When sweating your onions, celery, and leeks in the bacon fat, be patient. Let the natural sugars in the vegetables release slowly for a depth of flavor that’s worth the wait.

Bonus Pro-Tip: Perfecting the Texture

The texture is everything in a chowder. If you prefer a thicker consistency, consider blending half the soup and leaving the rest chunky. Alternatively, use a slurry of cornstarch and water to achieve the perfect creaminess.

Remember, the soup must be at a rolling boil before adding the slurry for it to activate. Stir constantly to avoid lumps and ensure a smooth, luscious texture.