Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

Print Recipe
5 from 1 vote

Potato Corn Chicken Chowder

Southern Comfort food at its finest!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main
Cuisine: Southern
Servings: 4 -6
Author: Debbie Lawrence

Ingredients

  • 5 tablespoons butter
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 rib celery finely chopped
  • 2 cloves garlic finely chopped
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts skin removed chopped
  • 2 11 oz cans shoe peg corn

Instructions

  • In a large saucepan over medium heat, melt the butter.
  • Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  • Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  • Add salt and pepper, to taste.
  • Gradually whisk in the stock, then the milk.
  • Stir in the potatoes and bring the soup to a boil.
  • Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  • Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  • When melted add in chopped chicken breast and saute until browned and no longer pink.
  • Drain off well and set aside.
  • Remove the soup mixture from heat and using a slotted spoon remove approximately 1/4 of the potatoes to a blender canister and pulse several times and return to soup mixture.
  • Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  • Stir constantly during this period.
  • Serve in individual bowls and garnish with your favorite toppings.

Notes

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping

 

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  • Maureen | Orgasmic Chef October 20, 2012 at 8:25 pm

    5 stars
    I love potato soup. I love chicken soup and I love corn. What a perfect bowl to set in front of someone! I love it.

    • Debbie Lawrence October 22, 2012 at 2:32 pm

      Here! Here! The beauty of this recipe is its versatility, don’t like corn? toss in some broccoli crowns, chicken not your thing? chunk up some ham.. mix match and make it your own.. top it like a baked potato, fully loaded.. even better!