Make Ahead

Chicken and Corn Chowder

September 24, 2013
2 Ratings
  • Makes 4 1/2 quarts
Author Notes

I make a pot of soup almost every week in the fall and winter - it's how we deal with the cold in New England! This recipe is hands down our family favorite because of the fabulous flavors and herbs. I also love it because it's thick and creamy but surprisingly low in fat for a chowder. This recipe makes a large pot, but leftovers are great the next day or two, and it freezes very well. —CravingSomethingHealthy

What You'll Need
  • 3 tablespoons canola oil
  • 3 medium onions, chopped
  • 1/4 cup flour
  • 8 cups low sodium chicken broth
  • 1 3/4 pounds peeled butternut squash (cut into 1-inch cubes)
  • 1 1/2 pounds potatoes, (peeled and cut into 1-inch cubes)
  • 1 tablespoon dried thyme leaves
  • 34 ounces frozen white, sweet corn
  • 1/2 cup heavy cream
  • 3 cups cooked, shredded chicken breast
  • 1 cup chopped green onion
  • 2 medium bell peppers, seeded and diced
  • 1/2 cup chopped fresh cilantro
  1. Heat oil in a large stockpot, and sauté onions until almost golden. Add flour and cook for 2-3 minutes. Add broth and bring to a boil to thicken slightly.
  2. Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
  3. Remove soup from heat, and puree with an immersion blender, or in a regular blender.
  4. When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
  5. Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
  6. Add cream and cilantro and adjust any seasonings as necessary.

See what other Food52ers are saying.

  • Stubor
  • Justin Gwaltney
    Justin Gwaltney

2 Reviews

Stubor September 18, 2014
I am wondering how this would turn out with pumpkin and turkey.
Justin G. October 11, 2013
need better recipe. simmer covered or uncovered? Green onions...all parts or only greens?