A year ago we posted our Slow Cooker Potato Broccoli Corn Chowder with Bacon and this year we’ve made a Chicken Potato Broccoli Corn Chowder!
We had so many of you loving our slow cooker chowder last year, but many email in asking if they can add chicken to the recipe. Absolutely you may! There’s nothing better than than a hearty soup on a very cold day and we feel that this amped of version of the classic is sure to steal your heart. So buckle up, let’s bust out a Chicken Potato Broccoli Corn Chowder!
The Great British Baking Show
I’m sitting here watching older episodes of The Great British Baking Show and I just have to ask a question. Here’s the thing though, it’s going to be a stitch controversial as everyone seems to feel quite differently.
Do you prefer the old hosts or are you ok with the three new people? I should say, one new expert and two new hosts.
I like the show regardless of who is hosting, but oh how I loved Mary. I do miss her. I’ll still keep watching though because I love learning about a “good bake” and seeing the creativity of the contestants.
Chicken Potato Broccoli and Corn Chowder
To make chicken potato broccoli and corn chowder start off by making the roux. This is done by whisking together the melted butter in a pot and flour. The most important part in this step is to continue to whisk the butter and flour together over the heat so that it cooks out the flour.
What Potatoes to Use in Chowder?
The next important step involves the potatoes. You can actually use two different kinds of potatoes, just grab what you’ve got or what you prefer, but in the long run a Russet potato holds up better in a soup than a yukon gold potato and thickens nicely because of the starches in the potato.
Chicken in Soup
Ok, you can totally make your own chicken, but let’s be honest, I’m a mom and I want things to be dang fast. Because of that I’m totally busting out Costco Rotisserie Chicken. I just remove the meat, give it a quick, rough chop, and throw it in.
Vegetables in Soup
This step in your chowder making is totally up to you, I love to just get everything knocked out so I throw the broccoli and corn in.
That’s not always the absolute best way though as the broccoli really will break down the longer it cooks. There’s no avoiding it. Because of this you can totally throw the broccoli in halfway through the cooking time just so it has a little more texture.
In the long run, it doesn’t really matter. Do what works best for you.
How Do You Thicken Corn Chowder?
Yeah, this is an important problem as I’ve multiple times now been served up a “chowder” that is absolutely not a chowder. If it’s thin and especially if it’s broth and not cream or milk that’s just not a chowder.
I still eat it. I mean, who turns down food?
Unless it’s oysters. Friends, I just can’t. I can’t understand why anyone is sucking those things down.
Here’s how to thicken corn chowder:
- Starches thicken soup and give it body.
You can whisk a few tablespoons of corn starch into a little of the broth or water in a separate bowl before whisking it into the main pot.
Or, you can whisk a few tablespoons of flour with water or we prefer to whisk it into the butter in the beginning and add to the pot.
Can You Freeze Corn Chowder?
We often make more soup than we can eat. It’s just how it goes with a small family of bird eaters, but I’ll be honest, I prefer to never freeze a cream soup. I don’t like how the dairy separates as it is defrosting. However, that doesn’t mean it’s a no-go.
You can freeze corn chowder.
You should put the chowder in a container with a tight fitting lid, or it will freeze well in a heavy duty freezer bag.
Sometimes soups with a milk or cream base will separate during the freezing process, but can be reheated successfully, just follow our rules:
Thaw completely and stir well, adding a little milk or cream if needed, before reheating to bring it back together.
How Long Will Corn Chowder Keep in the Refrigerator?
This is our preferred way to keep a cream soup or chowder. I mean who really isn’t up for a bowl of leftover soup for lunch the next day?
Corn chowder will keep for 3-4 days in the refrigerator.
Be sure to cover well before refrigerating.
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Chicken Potato Broccoli and Corn Chowder
- 1/4 Cup Butter
- 1/4 Cup Flour
- 1/4 Yellow Onion, minced fine
- 5 pounds Russet potatoes, peeled then cubed into small chunks, about 6-8 potatoes
- 3 1/2 Cups Cooked Chicken, cubed (We just buy a rotisserie chicken)
- 1 Teaspoon Fresh Ground Black Pepper
- 2 Teaspoons Salt, or to taste
- 1 Teaspoon Thyme
- A pinch of Nutmeg
- 32 ounces Chicken Broth, 4 cups if you aren't using a big carton
- 3 Cups Frozen Corn
- 2 Small Crowns of Broccoli, chopped small
- 3 Cups Heavy Cream
- 1 1/2 Cups Milk
- Chives for garnish
- In a large stockpot over medium heat, add the butter.
- Add the onion and cook, stirring occasionally until tender.
- Quickly whisk in the flour and continue to whisk for 1 minute to cook out that flour taste.
- Add the potatoes, chicken, seasonings, broth, corn, broccoli and dairy. Bring to a simmer and turn down to medium low heat.
- Once the soup is simmering, place a lid on it and allow it to cook for 1 hour or until the potatoes are tender.
- Season with additional salt and pepper if needed.
- Garnish with chives if desired and serve immediately.
Slow Cooker Recipe
- In a pan over medium high heat, add the butter and as it's melting, add the onions, turning the pot to medium heat, stirring often until tender.
- Add in the flour and whisk for one minute.
- Scoop this mixture into a crock pot or slow cooker.
- Place potatoes and cooked chicken in the slow cooker. Season with salt and black pepper and thyme.
- Add the broccoli and corn.
- Pour in chicken broth and dairy.
- Stir in the seasonings and cover with a lid.
- Cook on low heat for 6 hours OR on high heat 4 hours.
- Serve warm, enjoy!