Soups & Stewschefjeanpierre5.0
Chicken Corn Chowder Recipe
This Soup with a homemade Stock is a creamy and comforting that combines tender chicken, sweet corn, and hearty vegetables in a rich, savory stock. Perfect for a cozy meal, this chowder is sure to please the whole family.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Prepare the Stock:
2
In a large stock pot, add some olive oil and when hot add the onion and sauté until light golden brown. Add chicken bones, celery, carrots, leek, garlic, peppercorns, and thyme. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer gently for 1 to 1 1/⏱️ 2 hours.
large Onions chopped into large dice2large Onion, diced1Bones from 1 large Chicken (as demonstrated in the video)Homemade Chicken Stock12 cupsChicken, cooked and shredded2 cupslarge Carrots, washed and roughly chopped (unpeeled)3large Carrots, peeled and diced2large Leek, white and green parts, roughly chopped1large Leek, white and light green parts only, chopped1Garlic sliced8 clovesGarlic, minced2 tablespoonsWater to cover
3
After 1 to 1 1/⏱️ 2 hours remove the chicken legs and reserve in a bowl covered with chicken stock (you’ll use them later in the soup).
Bones from 1 large Chicken (as demonstrated in the video)Homemade Chicken Stock12 cupsChicken, cooked and shredded2 cups
4
Cook for another hour and strain the stock through a fine-mesh sieve, discarding solids.
5
For the Soup:
6
In a soup pot, slowly begin by cooking bacon until crisp, add the onion and sauté them until translucent, add jalapeño (if using), garlic, celery, leeks, potatoes, carrots, sage, salt, curry and pour in chicken stock to cover.
Bacon, chopped and fried until crisp6 sliceslarge Onions chopped into large dice2large Onion, diced1Garlic sliced8 clovesGarlic, minced2 tablespoonslarge Leek, white and green parts, roughly chopped1large Leek, white and light green parts only, chopped1large Carrots, washed and roughly chopped (unpeeled)3large Carrots, peeled and diced2Fresh Sage, finely chopped2 tablespoonsSalt, plus more to taste2 teaspoonsCurry2 teaspoonsBones from 1 large Chicken (as demonstrated in the video)Homemade Chicken Stock12 cupsChicken, cooked and shredded2 cups
7
Bring the soup to boil and reduce heat and allow the mixture to simmer until vegetables are tender. This could take ⏱️ 45 minutes to one hour.
8
Shred the reserved chicken legs with two forks and add to the soup, add the corn, cheese and heavy cream, bringing to a boil.
Bones from 1 large Chicken (as demonstrated in the video)Homemade Chicken Stock12 cupsChicken, cooked and shredded2 cups
9
Thicken the soup with a cornstarch-water mixture to achieve the desired consistency. Adjust the seasoning as needed and serve hot.
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