Chicken Corn Chowder Soup

My youngest daughter made this wonderful corn chowder soup over the weekend.  She saved me some, and I just loved it so I made sure she gave me the recipe .

Chicken Corn Chowder Soup


  • 1/4 cup flour
  • 1/4 cup butter
  • 2 cloves minced garlic
  • 1 1/2 breast from a roast chicken (shredded)
  • 1 yellow onion (diced)
  • 1 can whole kernel sweet corn (15.25 oz)
  • 4 medium celery stalks (approximately 2 cups, sliced thin)
  • 2 cups shredded carrots
  • 6 chives stalks
  • 1 lb of maple bacon
  • 1.5 pints half and half
  • 5 cups chicken stock
  • 3 medium russet potatoes (skinned and diced less than 1/4 inch thick)


  1. In a large pot, melt butter over medium heat.
  2. Add onions, celery, chives, carrots, garlic and sauté until tender. Wait 3 minutes and add flour while stirring, adding chicken stock in turn until well blended.
  3. Add potatoes, season with salt and pepper to taste. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low, simmer uncovered 10-15 minutes longer, stirring occasionally. Cook until potatoes are tender.
  4. Add in chicken, corn, bacon, half and half. Stir occasionally and simmer for another 12 minutes.
  5. Top with chives & bacon for garnish.

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