Cooking · Dinner

Chicken Corn Chowder

Oh the humanity!! Protect your children!! It’s (insert dramatic pause and deep announcers voice) Snowmageddon 2012!! It’s not often that Seattle gets snow. It’s even less frequent that we get pounded with a snowstorm that leaves anything but a trace of the white stuff. However, I currently have 8 inches blanketing my neighborhood with a foot or more of it forecast in the next 24-48 hours. Wow. I’m in heaven. Because unlike most of my Seattle counterparts who cower at the thought of a few flakes and hole up like  hibernating bears when it comes down, I love snow. Absolutely LOVE it. I’ve spent the last two days building snowmen, making snow angels, throwing snowballs and generally making like I’m 7 years old with my kids. It has been amazing. I’m looking forward to being buried in more of it tonight and tomorrow. Freezing temperatures and days spent playing like a child work up an appetite for a warm hearty meal. Insert this corn chowder. I got turned on to this recipe by a friend who said it was amazing (thank you Shannon!), and it was. You will love it. Especially if it’s a snow day in your neck-of-the-woods.

I altered the recipe quite a bit because I’m pretty much incapable of following anything exactly. The biggest change was the addition of some cooked chicken which I had hanging in my fridge. I like to poach a few breasts and have a bag of the meat ready to add to various recipes during the week. I make the chicken and then pop it into my electric mixer to shred it. Super easy and delicious. Ready to make a variety of meals totally awesome. Leave the chicken out if you like, this chowder will be amazing without it too.

Start by chopping a small onion and some celery.

Let it soften in a pot with some melted butter. Recipes that begin with melting butter = winning!

Get out a bag of frozen corn and cut up some potatoes. I added a couple of baby reds as well. They looked so lonely in the veggie basket after I cut up these Yukon Golds.

Add to the pot and cover with water. Season with a little sugar, salt and pepper.

Cover and simmer until the potatoes are soft, then add some half-n-half. You know what half-n-half is right? Half awesome, half amazing.

Also, this is where I added my chicken. Try the electric mixer shredding thing. It rocks my world. And simmer some more.

Mmmmmmmm. Full of rich deliciousness. Warm, hearty and just plain good. Perfect for Snowmageddon 2012. Or, whatever you’d like to make it for.

Oh, did I mention I topped it with bacon? Yup. I did. Cause bacon makes EVERYTHING better.

Chicken Corn Chowder
(adapted from Mimi’s Cafe Corn Chowder)

1/4 cup butter (1/2 a stick)
1 small onion, chopped
3/4 cup diced celery
2 1/2 cups hot water
3 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels
1 tablespoon sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream
1 1/2 cups cooked, shredded chicken
5 slices bacon cooked and chopped (optional)


1. Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2. Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3. Whisk flour into 1 cup of the half and half and then stir into soup.
4. Add remaining half and half and chicken & simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5. Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.


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