Corn Chowder with Bits of Chicken

A few month ago I posted a recipe for making corn chowder with chicken. Under my bf suggestions and my own ideas I have revised and adjusted that recipe and created a much better version of it!

What I have done different?

1. Instead of using canned chicken broth I’ve used my bf’s mom recipe for chicken soup

2. I’ve used chicken drumsticks instead of chicken breast. The meat is just more tender and soft

3. I’ve doubled the corn quantity. It’s corn chowder after all…

and this is what I’ve got.

Ingredients (serves 8):

  • 2 cups diced potatoes
  • 1/2 cup chopped onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 2 cups corn
  • 3 tbsp tomato in can (or 1 fresh tomato)
  • 1/4 cup butter
  • 1 tbsp flour
  • 1 tsp seasoned salt
  • 3 cup chicken broth
  • 2 cup chicken
  • 1-1/2 cup of half and half
  • 1 tsp salt
  • ground black pepper

for the chicken soup:

  • 5 chicken drumsticks
  • 1/2 white radish
  • 1 tbsp ginger
  • 2 tsp salt

Start by making the chicken soup!

Take 5 chicken drumsticks

Place them in a big pot and fill it up with water

slice up the white radish and add it to the pot

slice very thin some ginger and add that into the pot as well.

Bring it to a boil and let simmer for about 2-3 hours

When the soup is ready

take out the chicken drumsticks and using a fork peel off the skin

then shred them up

and set aside (you should have about 2 cup of chicken meat there). You can saute’ the chicken in a skillet with some butter if you want. I’ve skipped this step because by boiling the meat for so long and by using chicken legs instead of chicken breast I’ve got a very soft and moist meat already so no need for those extra calories

Now take a carrot and dice it up

chop up a small onion

some celery

and about 2 medium size potatoes

In a pot melt the butter

Pour in diced potatoes, carrots, celery and  chopped onion

Stir it around then add 1 tbsp of flour

and 1 tsp of seasoned salt. Stir well

Next up, take about 3 cups of that delicious chicken soup you’ve just made and pour it right into the pot. Cover with a lid and let simmer for about 20 min

after 20 min add in the chicken

about 3 tbsp of canned tomatoes (or 1 fresh diced tomato)

and corn

Stir well, cover with a lid and keep cooking for other 15-20 min

Pour in the heavy cream, adjust with salt and black pepper,cook for 10 more minute

and then ladle the soup into serving bowls

and enjoy it!

Irresistibly tasty 😉

One serving provides:

  • Calories: 227
  • Fat: 11 g
  • Carbohydrates: 17 g
  • Protein: 15 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.