Go Back
Print
Corn Chowder with Buffalo Chicken Meatball Subs

Corn Chowder

Light and easy to make corn chowder that's perfect to eat year-round.

Course Soup
Cuisine American
Keyword cast iron, Chicken, chowder, corn, fall, stovetop, summer, winter
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 bowls
Author Tera Bare

Ingredients

  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4-6 cups chicken stock If you like a thick soup use 4 -5 cups. For a thinner soup 5-6 cups.
  • 4 cups diced chicken
  • 2 cups diced potatoes
  • 4 cups corn
  • 1 cup half and half
  • Parsley Optional

Instructions

  1. Cut chicken and potatoes into 1 inch chunks.

  2. In a dutch oven on medium, melt butter. When the butter is melted add onion, garlic, and thyme, stir. Cook for a a minute or two, just to warm up the spices.

  3. Add potatoes and sprinkle with flour. Stir to coat potatoes. Keep stirring until flour and butter are smooth and you have a roux. Allow to cook for about 3 minutes to cook out the flour taste.

  4. Turn up the heat to medium high. Start adding the stock a cup at time, stirring after each cup is added to mix in with the roux. I started with 4 cups of stock. You can add more later if you would like a thinner soup.

  5. Bring to a boil and add corn and chicken. Add salt and pepper. Cook until potatoes are tender and chicken is cooked through.

  6. Turn heat down to low and add half and half. Stir in and allow to cook long enough to warm up the half and half. Adjust seasonings and add a more stock at this time if you would like it to be thinner. I used 5 cups of stock.

  7. Optional: Top with parsley.

Recipe Notes

This soup is perfect as is, but to make it extra yummy you could top it with bacon!