Hamdi Saidani This Jamie Oliver Chicken Corn Chowder is one of the best and easiest Chicken Corn Chowder recipes you’ll ever try. This healthy, light Chicken Corn Chowder is made with russet potatoes, white and yellow corn kernels, rotisserie chicken, and a blend of vegetables like onion, carrot, and celery. It takes only 20 minutes to prepare and can serve up to 8 people.
You can also use leftover cooked chicken instead of rotisserie chicken to make this easy chowder even more convenient.
Chicken Corn Chowder Ingredients
- 2 cooked rotisserie chicken breast halves, shredded
- 1 ½ cups white corn kernels
- ½ cup butter
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 4 russet potatoes, diced
- 1 ½ cups yellow corn kernels
- 4 cups chicken stock, divided
- 2 ½ cups half-and-half
- 1 pinch nutmeg
- Salt and ground black pepper to taste
How To Make Chicken Corn Chowder
- In a large saucepan set over medium heat, melt the butter. Toss in the diced onion, carrot, celery, and minced garlic. Sauté until they start to soften, roughly 2 minutes.
- Add the flour to the sautéed vegetables, stirring to form a thick paste. Continue cooking until the flour takes on a light brown color and emits a nutty aroma, about 5 minutes. Be vigilant as the flour can scorch easily. Take the saucepan off the heat and let it cool for a bit.
- In a separate, large soup pot, combine the diced potatoes, shredded chicken, and both types of corn kernels. Pour in 3 cups of the chicken stock and place the pot over medium heat.
- Whisk the last cup of chicken stock into the cooled flour and vegetable mixture until it’s smooth and lump-free. Add this to the large soup pot, stirring to combine. Heat until it reaches a simmer, stirring occasionally until the mixture thickens, approximately 5 minutes.
- Add the half-and-half, a pinch of nutmeg, and season with salt and black pepper to your liking. Raise the heat to bring the chowder to a boil, then lower the heat and let it simmer. Cook until the potatoes are fork-tender, around 20 minutes.
How Do You Thicken Chicken Corn Chowder After Cooking?
If your Chicken Corn Chowder is too watery, the quickest fix is a Cornstarch Slurry. Mix a tablespoon of cornstarch with cold water, stir into the hot chowder, and simmer briefly. It’ll thicken up nicely.
What To Serve With Chicken Corn Chowder
Serve this jamie oliver chicken corn chowder with Grilled Aubergine, BBQ Sweet Potato, Meat Pies or Green Bean Salad.
How Long Does Chicken Corn Chowder Last In The Fridge
Cooked Chicken Corn Chowder can last in the fridge for about 3 to 4 days. Simply let it cool to room temperature, transfer it to an airtight container, and then place it in the fridge.
Can You Freeze Chicken Corn Chowder
Yes, Chicken Corn Chowder can be frozen for up to 2 to 3 months. To freeze it correctly, allow the chowder to cool completely, then pour it into airtight, freezer-safe containers, leaving about an inch of space at the top for expansion. Seal tightly and label with the date.
To thaw, place the frozen chowder in the fridge overnight or use the defrost setting on your microwave.
Chicken Corn Chowder Nutrition Fact
- Calories: 443
- Fat: 22g
- Carbs: 50g
- Protein: 15g
- Sodium: 489mg
- Dietary Fiber: 4g
- Total Sugars: 3g
Try More Recipes:
- Moroccan Chicken Soup
- Slow Cooker Pumpkin Soup
- Winter Vegetable Soup
- Pumpkin Apple Soup
- Carrot And Ginger Soup
- Lettuce Soup
Jamie Oliver Chicken Corn Chowder
Description
This Jamie Oliver Chicken Corn Chowder is one of the best and easiest Chicken Corn Chowder recipes you’ll ever try. This healthy, light Chicken Corn Chowder is made with russet potatoes, white and yellow corn kernels, rotisserie chicken, and a blend of vegetables like onion, carrot, and celery. It takes only 20 minutes to prepare and can serve up to 8 people.
You can also use leftover cooked chicken instead of rotisserie chicken to make this easy chowder even more convenient.
Jamie Oliver Chicken Corn Chowder Ingredients
How To Make Jamie Oliver Chicken Corn Chowder
- In a large saucepan set over medium heat, melt the butter. Toss in the diced onion, carrot, celery, and minced garlic. Sauté until they start to soften, roughly 2 minutes.
- Add the flour to the sautéed vegetables, stirring to form a thick paste. Continue cooking until the flour takes on a light brown color and emits a nutty aroma, about 5 minutes. Be vigilant as the flour can scorch easily. Take the saucepan off the heat and let it cool for a bit.
- In a separate, large soup pot, combine the diced potatoes, shredded chicken, and both types of corn kernels. Pour in 3 cups of the chicken stock and place the pot over medium heat.
- Whisk the last cup of chicken stock into the cooled flour and vegetable mixture until it’s smooth and lump-free. Add this to the large soup pot, stirring to combine. Heat until it reaches a simmer, stirring occasionally until the mixture thickens, approximately 5 minutes.
- Add the half-and-half, a pinch of nutmeg, and season with salt and black pepper to your liking. Raise the heat to bring the chowder to a boil, then lower the heat and let it simmer. Cook until the potatoes are fork-tender, around 20 minutes.
