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close up of cheesy chicken corn chowder with chunks of potato and red bell pepper and blackened corn cobs
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5 from 1 vote

Chicken Cheese Corn Chowder

Thick and rich, with on-the-cob roasted corn, red pepper, sharp cheddar cheese, and hearty chicken pieces.
Prep Time25 mins
Cook Time40 mins
Course: Main Course, Soup
Cuisine: American
Keyword: cheesy corn chowder, chicken cheese corn chowder, corn chowder
Servings: 10 servings
Calories: 425kcal
Author: Erin
Cost: $3.10

Ingredients

  • 2-3 cooked chicken breasts cut into bite size pieces
  • 3-4 ears corn
  • 4 tbsp butter
  • 1 small onion minced
  • 4 cloves garlic minced
  • 1 large red orange or yellow sweet pepper (diced)
  • 4 large russet potatoes peeled and diced
  • 1 ½ cups frozen sweet corn or canned, drained
  • 15 oz can of creamed corn
  • ½ cup sherry can substitute beer
  • 32 ounces chicken stock
  • 8 ounces extra sharp cheddar cheese shredded off block
  • 1 cup heavy cream

Instructions

  • Heat a cast iron skillet to medium high heat, do not use oil. Lay corn cobs in skillet, turning occasionally until kernels start to develop a deep brown color, some almost blackened. Remove from heat and cool before slicing off the cob.
  • In a large pot saute one minced onion, 4 minced cloves garlic and diced red bell pepper with 4 tablespoons butter until softened.
  • Add diced potatoes and saute for 3-5 minutes to give them a head start at softening.
  • Pour in sherry/beer, and simmer down for 5 minutes.
  • Add 32 oz of chicken stock, 1 ½ cups frozen corn (or drained canned), can of creamed corn and the blackened corn kernels sliced off the cobs. Simmer for 15 minutes, or until potatoes are fork tender.
  • Reduce heat to low. Add 8 oz shredded sharp cheddar cheese, 1 cup heavy cream, and the chicken pieces, and simmer on low until smooth, melted and heated through.

Notes

  • bake or otherwise cook chicken breast through prior to making soup
  • can substitute sherry for beer, white wine, or extra stock or broth
  • can substitute canned corn for frozen, but drain first
  • to thicken soup even more, whisk 2 tablespoons of corn starch, or 4 tablespoons of all purpose flour into about a half cup water until smooth. Whisk into chowder and simmer on low until thickened and flour taste is no longer detectable

Nutrition

Calories: 425kcal | Carbohydrates: 39g | Protein: 24g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 489mg | Potassium: 809mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1060IU | Vitamin C: 38mg | Calcium: 211mg | Iron: 2mg