Chicken Corn Chowder is a hearty, gluten free easy one pot meal made from mostly pantry ingredients. Ready in less than 30 minutes!
Chicken Corn Chowder is very easy to make. It does not need the simmering time that so many soups and stews need. With canned vegetables, they are already cooked so that shortens your preparation time considerably.
You can use canned chicken or leftover; whatever you have on hand. This is a creamy, thick, hearty, and satisfying soup to take to someone when they need a meal.
Using a hand blender like the one below makes it very easy. A potato masher would work in a pinch but you would not have as smooth and creamy of a soup.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Soup Recipes
Creamy Broccoli Cauliflower Cheese Soup
Why I Love This Recipe
Easy to make with simple and readily available ingredients.
Comes together in 30 minutes.
Ideal for meal-prep and make ahead type of meals
The whole family loves it
Hot and hearty on a cold day
It is great when I forget we will want to eat again tonight—I can grab these ingredients that I almost always have on hand!
The Half and Half
As you can see in the picture below, I used heavy whipping cream and milk instead of half and half. That is actually what half and half is—half heavy whipping cream and half whole milk.
When I realized I did not have half and half for the recipe but I had cream and milk, I just used half cream and half milk; perfect. 😊
An onion shortcut
I use frozen onions to keep it simple. I always have frozen, chopped onions in my freezer. They are so easy to pull out and pop into soups, a slow cooker or a skillet of something cooking.
To thaw quickly, just put them in a strainer and run warm water over them for a few seconds. It doesn’t take long at all! Yay!
Can This Be Frozen
Yes. Because of the half and half, it may separate some and look a little different after freezing. This doesn’t change the taste of the soup. Just stir it well, warm and eat as you normally would.
How to Store Chicken Corn Chowder
Store in airtight container in refrigerator for up to 5 days.
Key Ingredients
(Full printable ingredients and instructions are just below.)
chicken broth—fresh, canned or made with water and bouillon
onion—freshly chopped or frozen
carrot
potatoes
corn
half and half—or half heavy cream and half milk
chicken—canned or leftover
How to Make Chicken Corn Chowder
Puree broth, onion, carrot, 3 cans potatoes and 2 cans corn in small batches.
Add rest of ingredients, cutting potatoes into bite size pieces if they are not already.
Heat slowly over medium heat.
Heat thoroughly.
The Blender
An immersion blender is the easiest to use to blend the soup. Just dunk it in and push the button until it is blended. Cleaning the end that goes into the soup is quick and easy. I use this one often and I just love it.
I recommend blending this soup before it is hot. It is just safer and there is no reason it needs to be hot when blending. If you do blend while it is hot, be sure to keep the end of the blender under the soup while it is on so it doesn’t splatter on you (or all over your kitchen!).
You could also transfer small batches of the soup at a time to any blender that you have and blend it that way.
Or, if you don’t have a blender, you could even use a potato masher (or in this case, a soup masher!). Just mash, mash, mash! It won’t be as smooth as a blender but it will still thicken the soup and be good.
If you make it, play it or use it, let me know! Rate it and leave a comment below. I love hearing from you!
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Chicken Corn Chowder
Chicken Corn Chowder is a hearty gluten free easy one pot meal made from mostly pantry ingredients. Ready in less than 30 minutes!
Ingredients
- 8 cups chicken broth (4 cans)
- ½ cup onion
- 1 15 oz. can carrot, drained
- 4-16 oz. cans diced potatoes, drained
- 4-16 oz. cans corn, drained
- 1 cup half and half
- 2 12.5 oz. cans chicken
Instructions
- Puree broth, onion, carrot, 3 cans potatoes and 2 cans corn in small batches.
- Add rest of ingredients, cutting potatoes into bite size pieces if they are not already.
- Heat slowly over medium heat.
- Heat thoroughly.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 309Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 517mgCarbohydrates 52gNet Carbohydrates 46gFiber 6gSugar 9gProtein 14g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
