Easy Chicken and Corn Chowder

Composed of kid-friendly favourites like corn, potato, and carrots, this creamy chicken chowder is the perfect antidote to Canada's cold winter days. Serve with crunchy crackers and a glass of milk for a well-balanced, hearty meal loaded with veggies and protein.

Adapted from Jamie Oliver

Serves 4

You’ll Need

  • 1 rotisserie chicken, meat removed, chopped and set aside
  • 1 bay leaf
  • 5-7 black peppercorns
  • 2 Tbsp olive oil
  • 1 small onion, peeled and chopped
  • 2 carrots, peeled and cut into ¼” thick coins
  • 1 large russet potato, peeled and diced
  • 2 cups frozen corn
  • ½ cup heavy cream

Prep and Cook

  • Start by making the broth. Place the chicken carcass and any bones in a large pot, cover with 8 cups of water, and add the bay leaf and peppercorns. Bring to a boil, and then simmer for 30 minutes, occasionally skimming the foam off the top of the water.
  • Meanwhile, place the olive oil in a second stockpot and warm it over medium heat. Add the onion, carrots and potato and cook for 15-20 minutes, or until the vegetables are soft, stirring often.
  • Pour the broth through a strainer into the pot with the vegetables. Add the corn and reserved chicken, bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the cream, season well, and serve with crisp crackers, if desired.


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