How To Make: Chicken Corn Chowder – An Easily Customizable Recipe

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Chicken corn chowder is the perfect answer for when the weather turns chilly. There’s nothing quite like a warm, comforting bowl of it held between your hands. This hearty dish is not only delicious but also deeply satisfying, and it has the flexibility to adapt to what you have on hand. This recipe utilizes a whole rotisserie chicken and a variety of fresh herbs, creating a rich and creamy chowder enhanced by a simple roux. So, gather your ingredients, and let’s dive into how to create this delightful dish!

Why Chicken Corn Chowder?

Chicken corn chowder is a versatile dish that draws inspiration from traditional recipes while allowing you to get creative with your ingredients. Whether you’re using leftover rotisserie chicken, fresh vegetables from your garden, or whatever herbs are in your pantry, this chowder invites you to make it your own. With a creamy base and chunks of tender chicken and vegetables, it’s a meal that comforts the soul.

Ingredients

Here’s what you’ll need for this customizable chicken corn chowder:

• 2 liters/quarts of chicken broth: A rich base for your chowder, either homemade or store-bought.
• 1 whole rotisserie chicken: This saves time and adds incredible flavor.
• 500 ml/1 pint of half and half: For that creamy texture. You can substitute with heavy cream, whole milk, or even a plant-based milk for a lighter version.
• 1 can of corn: Because there’s always one can at the back of the cupboard.
• 1 pound of carrots: Diced for sweetness and color.
• 2 pounds of potatoes: Diced; you can use any variety you like, such as Yukon Gold, Russet, or even sweet potatoes for a unique twist.
• 1 tablespoon butter: For making the roux.
• 1 tablespoon flour: To thicken the chowder.
• Bundle of fresh sage: Adds earthy flavors.
• Bundle of fresh rosemary: Offers a fragrant touch.
• Bundle of fresh thyme: Complements the other herbs beautifully.
• 3 Bay Leaves: No chowder is complete without them
• Salt and pepper: To taste.

Optional Add-Ins

As mentioned, this chowder is highly customizable. Here are some optional ingredients you might consider adding based on your personal preferences or what you have on hand:

• Celery: For extra crunch and flavor.
• Peas: A pop of color and texture.
• Bell peppers: For additional flavor.
• Garlic: A couple of cloves minced for depth.
• Spinach or kale: To add some greens.
• Lemon juice or zest: A touch of acidity to brighten the flavors.

Instructions

1st Step: Gather Your Ingredients

Before you start cooking, take a moment to gather your ingredients. Having everything prepped and ready to go makes the cooking process smoother and more enjoyable. 

Remember, this chicken corn chowder is meant to be adjusted based on what you have on hand. We usually use 3 large carrots, but they were all ugly at the supermarket today so we grabbed a bag of shredded carrots instead, which is fine. Truthfully, you don’t even need the carrots in the first place. We would say that the potatoes should probably always be included, as they help thicken the soup as they cook, but it’s not the only solution for that either.

Follow your heart (or stomach!).

2nd Step: Prepare the Chicken, Roux, and Broth

1. Shred the Rotisserie Chicken
   Start by removing the skin from the rotisserie chicken and shredding the meat into bite-sized pieces. Set aside the meat, and don’t forget to save any juices that accumulate—these add extra flavor to your chowder!
2. Create the Roux
   In your big soup pot, melt the 1 tablespoon of butter over medium heat. Once melted, add the 1 tablespoon of flour, whisking constantly for about 2 minutes until it forms a paste and turns a light golden color. This roux will help thicken your chowder and give it a creamy texture. Roux can also be added later in the process, but we like one-pot meals and adding the roux later means you need to make it in a separate saucepan.
   
   For more on the How and Why of roux, check out our dedicated post here.
3. Prepare the Broth
   Pour in the 2 liters of chicken broth. If you want a richer flavor, consider simmering it with the carcass of the rotisserie chicken for about 30 minutes before straining it out. This step is optional but highly recommended if you have time.

3rd Step: Cook the Vegetables

1. Add the Veg
   Bring the chicken broth to a gentle boil. Add the diced carrots, and potatoes to the pot. If you’re using celery or any other vegetables, add them now as well. Hold off on the corn!
2. Season the Broth
   Add salt and pepper to taste. Remember, you can always adjust seasoning later, so start with a little and add more as needed.
3. Add the Fresh Herbs
   If you would like, tie the fresh sage, rosemary, and thyme together with kitchen twine to make a bouquet garni. This makes it easy to remove the herbs later. Submerge the herb bundle along with the bay leaves into the chowder, letting the flavors infuse into the broth. I personally like having them cut up and put directly into the soup as they soften up so much. Only have dried herbs? No problem! Just start dumping them into the pot until you like the taste of it!
4. Simmer
   Reduce the heat to medium-low and let the vegetables simmer until they are tender, about 20-30 minutes.

4th Step: Add the Chicken and Herbs

1. Incorporate the Chicken
   Once the vegetables are tender, add the shredded rotisserie chicken to the pot. Stir to combine, and allow the chicken to heat through, which should take just a few minutes.
2. Add the Corn
   Add the corn! Strain your corn and add it as the same time as the chicken.

5th Step: Create the Creamy Base

1. Stir in Half and Half
   Slowly pour in the 500 ml of half and half, stirring gently. This will create a rich, creamy texture that enhances the chowder without overwhelming it.
2. Simmer Again
   Allow the chowder to simmer on low heat for an additional 10 minutes, letting the flavors meld together. Stir occasionally to ensure nothing sticks to the bottom.

6th Step: Adjust Seasoning

After the chowder has simmered, taste it and adjust the seasoning as needed. Add more salt, pepper, or even a squeeze of lemon juice to brighten the flavors. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starch.

7th Step: Serve and Enjoy

1. Remove the Herb Bundle
   If you made one, now is the time to carefully remove the bouquet garni and bay leaves and discard them. This step is important, as the herbs can become bitter if left in too long.
2. Ladle into Bowls
   Serve the chicken chowder hot, garnishing with fresh herbs or a sprinkle of black pepper if desired. Pair it with crusty bread or a side salad for a complete meal.

Customization Tips

One of the best aspects of chicken chowder is its versatility. Here are some tips for customizing the recipe to suit your taste:

• Vary the Protein: If you don’t have a rotisserie chicken, you can easily use leftover cooked chicken, turkey, or even tofu for a vegetarian version.
• Change the Base: For a lighter chowder, use low-fat milk or a dairy-free alternative. For a richer flavor, use heavy cream.
• Experiment with Vegetables: Use whatever vegetables you have on hand. Frozen corn or peas can be added in the last few minutes of cooking for a quick, colorful addition.
• Add Spice: If you enjoy a kick, consider adding a dash of cayenne pepper or some diced jalapeños.

Storing Leftovers

Chicken chowder keeps well in the refrigerator for 3-4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. You can also freeze leftovers in an airtight container for up to three months. We like freezing portions in a silicone mini-loaf pan and will often send guests home with a block of soup in a ziploc bag whenever the party runs past midnight so that eating something hearty the next day is less of a hassle. Just keep in mind that the texture may change slightly after thawing, so it’s best enjoyed fresh when possible.

Wrap Up

Chicken chowder is more than just a recipe; it’s an invitation to create a meal that reflects your tastes and what you have available. This dish embodies comfort and warmth, making it the perfect choice for a chilly evening or a gathering with friends and family. With the addition of a roux, you’ll achieve a creamy texture that elevates the chowder even further. So gather your ingredients, trust your instincts, and make this chicken chowder your own. You’ll create a comforting dish that warms the heart and delights the palate. Enjoy every delicious bite!

Much Love

Sidney and Thomas