AJoann’s Chicken Corn Chowder

The next time you roast a whole 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!

ajoann's chicken corn chowder served in ceramic bowl
Warm, creamy, and delicious chicken corn chowder


5-6 cups chicken broth, homemade or store-bought

olive oil

2 celery stalks

1 medium onion

2-3 large carrots

1 large potato

1 red, yellow, or orange pepper

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

soup pot filled with sauteed veggies for chicken corn chowder
Saute chopped veggies for the chicken corn chowder.


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 saute 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!


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Author: A. JoAnn

Here is where I share the beauty I find in everyday life; and the humor, too!

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