Creamy Homemade Chicken
Corn Chowder

A hearty, comforting chowder featuring tender chicken, sweet golden corn, and diced aromatic vegetables simmered in a rich, velvety broth.

Ingredients

• 2 ears fresh corn
• 2 carrots
• 3 stalks celery
• 400 g chicken thighs
• 100 g bacon
• 1 onion
• 1 tbsp cooking wine
• 1/2 tsp black pepper
• 1 tsp salt
• 200 ml heavy cream
• 2 tbsp cooking oil

Instructions

1. 1Prepare the corn

   

   Carefully remove the husks and silk from the corn, keeping the silk for the stock. Use a sharp knife to slice the kernels off the cob, ensuring you collect them all in a bowl. Save the naked cobs, as they add essential sweetness to the broth base.

   Tip: Stand the cob upright on the cutting board to make cutting the kernels off safer and more efficient.
2. 2Dice the carrots

   

   Take your peeled carrots and dice them into uniform, bite-sized pieces. Uniformity is key here, as it ensures that the vegetables cook evenly when added to the chowder later.

   Tip: Keep your knife blade parallel to your knuckles to protect your fingers while dicing.
3. 3Dice the celery

   

   Prepare the celery stalks by washing them thoroughly and trimming the ends. Dice the stalks into small, consistent pieces to match the carrots, which will provide a nice crunch and aromatic base for the soup.

   Tip: If the celery stalks are very thick, you can slice them lengthwise first before dicing to keep the pieces small.
4. 4Prepare the chicken

   

   Carefully remove the skin from the chicken thighs and set it aside to be used for the stock. Dice the remaining chicken meat into small, bite-sized pieces, ensuring any excess fat or gristle is removed.

   Tip: Working with slightly chilled chicken makes it much easier to remove the skin and dice the meat cleanly.
5. 5Marinate the chicken

   

   Place your diced chicken into a mixing bowl. Add a splash of cooking wine, a pinch of black pepper, and salt. Use your hands or a utensil to mix everything thoroughly, ensuring the chicken is evenly coated.

   Tip: Let the chicken marinate for at least 10–15 minutes before cooking to allow the flavors to penetrate the meat.
6. 6Start the stock

   

   Bring a large pot of water to a boil. Add the reserved corn silk, corn cobs, and the chicken skins into the water. Allow this to simmer, as it will create a flavorful, aromatic base for your chowder.

   Tip: You can leave the stock simmering while you prepare the other ingredients to maximize flavor extraction.
7. 7Sauté the bacon and chicken

   

   In a pan, heat the cooking oil and fry the chopped bacon until it releases its fat. Add the marinated diced chicken pieces and cook for approximately 20 minutes until the chicken is thoroughly cooked and succulent, forming the flavorful base for the chowder.

   Tip: Fry the bacon until it is golden brown to maximize the depth of flavor in the chicken soup base.

Storage & Reheating

Burn It Off

Frequently Asked Questions