Creamy Chicken Corn Chowder

June 11, 2013

Author Notes: After making homemade stocks for the first time, I knew I'd want them to take center stage in this hearty and comforting corn chowder. Jess Gonzalez

Serves: 4


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 cups cubed potatoes (about 4 medium)
  • 6 cups homemade chicken or vegetable stock
  • 2 teaspoons dried rosemary
  • 1 16 oz package frozen corn, thawed
  • 2 cups cooked and cubed chicken
  • 4 slices bacon, cooked and crumbled


  1. Heat oil in a large dutch oven over medium/high heat. Add onion and celery and cook for 10 minutes, until translucent and browning in spots.
  2. Add rosemary, potatoes, and stock to the pot. Bring to a boil, then reduce heat and simmer about 20 minutes, or until the potatoes are soft.
  3. Add milk and chicken and return to low heat until warmed through. Serve with bacon crumbles.

More Great Recipes:
Corn Chowder|Soup|American|Chicken|Potato|Vegetable|Bacon|Celery|One-Pot Wonders|Winter|Spring|Fall

Reviews (3) Questions (0)

3 Reviews

smilebluemonday December 14, 2013
How much milk? Is not listed in the ingredients. I'm on my phone though, so maybe I can't see it?
Author Comment
Jess G. December 14, 2013
@smilebluemonday good catch! I will fix that as soon as I can but it should say "1/2 cup of milk" Thanks for letting me know!
smilebluemonday December 14, 2013
thanks! also, the corn. is it added with the potatoes or the chicken?