Sharing a delicious Chicken Corn Chowder recipe today perfect for dinner time and makes great leftovers too! This cozy soup is creamy, packed with chicken, corn and vegetables!
Chicken Corn Chowder
This Chicken Corn Chowder is one of my favorite soups to make. It is great for dinner and all week long for lunches. These little cornbread bites are the perfect size to dip in your soup and are easy too. Soup takes a little prep chopping veggis, but it’s so worth it, because you’ll enjoy it through the week. Once I start making soup, I don’t stop. Bring on the soup!
Be sure to try my Taco Turkey Chili Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Corn Chowder Recipe
- extra virgin olive oil– The olive oil is used to saute the vegetables.
- celery– Wash, gently dry and finely dice the celery before adding to the soup.
- bell pepper– You can use red or green or orange bell pepper for the recipe.
- white onion– Finely dice the onion before adding to the soup.
- jalapeno– Jalapeno is optional, but adds just a touch of heat.
- ham– Thick ham slices work great, cube before adding to soup.
- garlic cloves– Use fresh garlic and mince, or used the minced garlic that is sold in the jars near the produce section.
- chicken broth– Use reduced sodium chicken broth for the soup.
- all purpose flour– Flour is used to make a roux that will thicken the broth.
- fresh corn- Fresh corn is great, but canned or frozen can be used too.
- cooked chicken breast– Cook your own chicken breast or use a rotisserie chicken if needed.
- cream cheese– Use a full fat cream cheese for the recipe.
- milk– 2% or higher works best.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- black pepper– For best tasting results use freshly cracked black pepper.
- shredded cheddar cheese– Mild cheddar cheese works great. Sharp is fine too.
What You’ll Need For Cornbread Muffins
- yellow cornmeal– Cornmeal is used to make the muffins.
- granulated sugar– This fine white sugar gives the muffins a little sweetness.
- baking powder– Baking powder helps the muffins rise during baking.
- sour cream– Use a full fat sour cream.
- creamed corn– Creamed corn is used in the muffin batter.
- green onion– Sliced green onion is added to the cornbread muffins.
- hot sauce– Cholula works great or any other hot sauce of your choice.
- egg– For consistency, I use large eggs for my cooking and baking.
How To Make Chicken Corn Chowder
- Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into the soup along with the salt, pepper, and cheddar cheese. Simmer until ready to serve.
Add broth and remaining ingredient, heating and stirring to combine. Simmer on low until ready to serve. Prepare cornbread bites white soup is simmering.
For The Cornbread Bites, preheat the oven to 375. Mix all ingredients together in a large bowl.
With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown. Cool and serve with soup.
How To Serve
Serve Chicken Corn Chowder warm with a side of cornbread muffins. This soup recipe is great for any occasion. It’s especially delicious during chilly months.
How To Store Leftovers
Store any leftover soup that’s been mostly cooled in an airtight container for up to 3-4 days in the refrigerator. Re-heat as needed.
Recipe Tips For Success
- For quicker prep work chop your vegetables in advance.
- Cook chicken breast in advance or use a rotisserie chicken.
- Bake cornbread muffins a day in advance if you’d like.
Chicken Corn Chowder with Cornbread Bites
Equipment
- Stove
- Dutch Oven or large pot
- chef knife
- cutting board
- measuring cups
- measuring spoons
- mixing spoon
- mini cupcake tin for cornbread muffins
Ingredients
For the Chicken Corn Chowder:
- 2 tablespoons extra virgin olive oil
- 2 stalks of celery finely chopped
- 1 medium bell pepper color of choice, finely chopped
- 1 medium onion finely chopped
- 1 jalapeno finely chopped, seeds and membrane removed
- 1/4 cup thinly sliced or chopped ham or Canadian bacon
- 3 cloves garlic minced
- 2 14 oz cans chicken broth
- 3 tablespoons flour
- 3 ears of fresh corn kernels
- 2 large chicken breasts cooked and shredded
- 4 oz softened cream cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
For the Cornbread Bites from Southern Living Magazine:
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup thinly sliced green onions
- 1 8 3/4 oz can cream style corn
- dash of hot sauce Tabasco
- 1 large egg beaten
Instructions
For the Chicken Corn Chowder:
- Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into the soup along with the salt, pepper, and cheddar cheese. Simmer until ready to serve.
For the Cornbread Bites:
- Preheat the oven to 375. Mix all ingredients together in a large bowl. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown. Cool and serve with soup.