Chicken Corn Chowder Recipe

Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken carcass; 1 bay leaf; 2 tablespoons butter; 1 onion, diced; 3 shallots, diced; 2 cubes chicken bouillon, crumbled; 2 tablespoons dried parsley; salt and pepper to taste; 2 potatoes, peeled and diced; 1 1/2 cups frozen corn kernels; 2 tablespoons heavy cream

Servings: persons

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, peeled and diced
1 1/2 cups frozen corn kernels
2 tablespoons heavy cream

1
Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water.
2
Add bay leaf, and bring to a boil.
3
Reduce heat, and simmer 60 to 90 minutes.
4
Remove from heat, cool slightly, and strain.
5
Remove chicken meat from carcass, and chop into bite-size pieces.
6
In a large saucepan over medium heat, melt butter.
7
Cook onion and shallots in butter until translucent.
8
Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn.
9
Simmer 15 minutes, until potatoes are cooked and corn is tender.
10
Remove from heat and stir in cream.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chicken carcass, 1 bay leaf, 2 tablespoons butter, 1 onion, diced, and more.

Yes, Chicken Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Corn Chowder

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