Warm up on a chilly fall evening with Chicken Corn Chowder. It’s a way to make leftover chicken feed the family again! Chock full of delicious chicken, corn, and potatoes and seasoned with celery, onion, and sweet red peppers, this soup cooks quickly. Enjoy it before leaving for the game or to warm up your family after raking leaves!
How to Make Chicken Corn Chowder
In a large 1 ½ quart pot on medium heat, sautee in ½ a stick of butter until tender 1 cup of chopped celery, ½ cup of chopped sweet red pepper, and ¼ cup of chopped onion.
Then add ½ pound of chopped cooked chicken, 2 cans of evaporated milk, 1 15 oz can of creamed corn, and 2 cups of diced cooked potatoes.
Stir this well. Next, add ½ cup of shredded cheddar cheese (pepper jack is good, too!), 1 tablespoon of chicken bouillon, and a few dashes of hot sauce.
Stir these ingredients in well and continue cooking on medium heat. Cream soups scorch easily. It’s important to set the heat no higher than medium. Stir the soup often to help it heat through.
When it is just at a simmer, remove the soup from the heat. Ladle it into bowls and top with buttered croutons, more shredded cheese, or oyster crackers. I like buttered croutons in this soup.
Shortcuts for Making Chicken Corn Chowder
I have home-canned potatoes on hand that I use to make chowders and other soups with potatoes. If you know you’re going to be making this soup early in the day or the day before, go ahead and boil some diced potatoes and put them in the refrigerator. Or purchase frozen or refrigerated diced potatoes at the grocery store. Frozen country-style hash brown potatoes that have onion and peppers added would also work nicely and save some preparation time.
You can use canned potatoes from the store as well. I’m just not a fan of the flavor of store-bought canned potatoes.
When I buy celery, I always chop it up and put it in a plastic bag to store in the freezer. Then I can take the amount I need for my recipes. This saves time chopping celery when cooking. It also keeps me from wasting celery. It’s in the freezer when I need it rather than spoiling in the vegetable drawer. 🙂
I’ve also used both home-canned chicken and store-bought canned chicken to make this soup. Sometimes the family wants this when I don’t have leftover chicken on hand.
I sincerely hope you enjoy this amazing soup as much as we do! Let me know if you have any questions, and thank you so much for stopping by!