November 27, 2012

Creamy Chicken Corn Chowder

Thick and creamy Chicken Corn Chowder ~ warms and satisfies the belly on cold winter days.

Chicken Corn Chowder

It's a gray day in my neck of the woods today.  A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day.  I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?


A nice, hearty, belly-warming kind of soup.  Like creamy Chicken Corn Chowder.  I looooooove chowder.  Any kind.  But I especially love clam chowder and corn chowder ... like this one.  With my New England roots, that's probably no shocker, right?

Chicken Corn Chowder

The thicker the better for my chowder!  And what I really like about this particular Chicken Corn Chowder is that it gets a lot of its thick creaminess from cream-style corn instead of tons of cream and thickener.  While that doesn't take out all the fat and calories, it at least helps take it down a little bit from a traditional chowder.

Throw a little bit of wine into Chicken Corn Chowder and it gets even better.  Wine makes everything better when you're cooking.  Who's with me??  Oh, and sometimes I even put it in the food.  {juuuuust kidding   ...   kind of.}

Chicken Corn Chowder

So, if it's a gray day for you, whip up a big ol' pot of steamy, creamy, comforting Chicken Corn Chowder.  It just may help chase the gray away.

Chicken Corn Chowder
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Chicken Corn Chowder
Source:  Adapted from Cooking Light magazine

5 c. chicken broth
2 boneless chicken breasts, diced into small pieces
2 potatoes, diced
3 T. butter
1 onion, diced
6 T. flour
1/4 c. dry white wine
1 c. light cream or milk
2 (16 oz.) cans cream-style corn
3 c. corn kernels
1 red bell pepper, finely diced
1/4 c. chopped fresh parsley
Salt & pepper, to taste

1.  Bring chicken broth to a boil.  Add diced chicken and potatoes; return to a boil.  Reduce heat and simmer until chicken is cooked through, about 10 minutes.

2.  In a large saucepan or Dutch oven, heat butter.  Add onion and saute until limp, about 3 minutes.  Stir in flour, whisking for about 1 minute.  Stir in wine, cream or milk, chicken broth with cooked chicken and potatoes, cream-style corn, and corn kernels.

3.  Bring to a simmer (bubbling but not boiling), stirring frequently.  Reduce heat and simmer for 15 minutes.

4.  Add diced red pepper, parsley, and salt and pepper.  Heat for about 2 minutes.

NOTE:  This makes a huge pot of soup!  Cut the recipe in half if you're serving a small crew or aren't a big fan of leftovers.


Chicken Corn Chowder

Enjoy these other heart belly-warming soups from The Kitchen is My Playground ...


  1. I love soup on a rainy day! This looks SO good! Pinned.

  2. Great pictures, this looks delicious. I am your newest follower. I would love for you to visit me at
    Wanda Ann

  3. Love creamed corn. what a great addition to the soup. Thanks for sharing on Thursdays Treasures.

  4. This looks awesome! Love your version.
    I would love for you to come stop by our site


  5. Yum. Do you think I would ruin it if I subbed the wine for chicken broth? Tiffany

    1. Tiffany - I think you can take out the wine and use extra chicken broth just fine. The wine adds a nice little zip to the flavor ... but I think all will still be well without it.

  6. What a lovely soup! I recently made a spicy crab & corn chowder and it was delicious. However, crab meat is quite expensive; chicken is much more economical. I will be trying this one day. Pinned for future reference.

    I will be featuring this on my blog at tomorrow's Marvelous Mondays party. Thanks for sharing! :)


    1. Thanks so much, Julie! I appreciate you dropping by to let me know. I'll see ya tomorrow over at Marvelous Mondays!


  7. Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later this evening!
    Have a fantastic week ahead!


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