Corn chowder is one of the most loved and delicious of the comfort foods during the long winter.
Corn Chowder with Chicken, or Not
The next time you roast a whole chicken or buy a rotisserie chicken, put a large pot on the stove and ask everyone to dump their chicken bones and skin into the pot. Make your own chicken broth from these scraps. Then, use the broth to make this delicious, filling, and warm soup. Perfect for a snowy evening at home!
I’ve made this chowder both with and without chicken, and with and without bacon. It is good any of these ways. Adding meat increases the depth of flavor, but I find that using a smoked paprika is a good substitute and keeps the recipe meatless.
Ajoann’s Corn Chowder with Chicken
Ingredients
- 5-6 cups chicken broth homemade or store-bought
- 2 tbsp olive oil
- 2 celery stalks
- 1 medium onion
- 2-3 large carrots
- 1 large potato
- 1 red pepper red, yellow, or orange pepper
- 1 c. Leftover chicken meat cut into bite-size pieces (no skin, bones, or cartilage)
- 1 bay leaf
- 3 T. flour
- 1 c. milk
- 1 c. frozen corn
- Salt & paprika to taste
Instructions
- Make the chicken broth, or purchase chicken broth.
- Clean and chop all vegetables except the corn.
- Heat 1-2 T. olive oil in the bottom of a large soup pot. Add the chopped veggies and sauté to meld flavors. Pour in chicken broth. Cover pot, add bay leaf, and simmer about 30 minutes until veggies are soft.
- Add any cubed, cook chicken leftovers.
- In a cup, mix flour into milk, whisking until flour is incorporated. Add several tablespoons of the broth to the milk/flour mixture to temper it; then, whisk the mixture into the soup pot. Continue to cook soup, stirring often, until it just begins to boil.
- Add frozen corn and heat. Before serving, add salt and paprika to taste. Yum!
Extras Make It a Meal
Add crusty, warm bread and a simple side salad for an easy weeknight meal.
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