This chicken corn chowder recipe is creamy and hearty comfort food. The recipe is easy to follow and full of veggies!
I know I talk about the weather a lot. I have been trying to refrain because you probably aren’t as interested in it as me but I just can’t stop myself today. Spring is near and it’s sunny and all I want to do is take pictures of soup.
When we turn the TV on it automatically opens to either the Weather Channel or WGN (where the news is usually on) and I have my little weather crushes (hey Jim Cantore! hey Tom Skilling!) My husband is so patient and understanding but I think he has his own weather crush (Stephanie Abrams…..)
He is going to laugh so loud when he reads this post.
Anyway, what do our stupid weather crushes have to do with chicken corn chowder? Not much except as the weather gets warmer and the days get longer, we still have to deal with cool nights.
And the best way to conquer a chilly night is a chicken corn chowder recipe that is easy to make and warms your bones.
Put on your comfy pants and thick socks one last time before you box them up for the summer and make a big pot of this chowder.
Chicken Corn Chowder Recipe
This chicken corn chowder recipe is a mix of chicken, corn, half and half and veggies. I went with red potatoes and left the skins on because the color is just great in a pot of brown, pale items. Also, the carrots and celery are perfect for flavor AND color. Don’t skimp on the veggies.
If you are looking to lighten the calorie count, substitute 1% milk or skim milk. It will be less creamy for sure, but I still think you find the flavor fantastic.
This is going to make A LOT of chowder. If you aren’t ready to eat chowder for a few days or cooking for a crowd, half the recipe.
Pro-Tip: Use a store-bought rotisserie chicken to save time!
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