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Chicken And Sweet Corn Chowder
ADD YOUR COMMENT
"I would love to make this soup a little later in the season but fresh corn on cob will not be available. Can I substitute frozen and if so, how much? Thank you."
Comment Emily Maloney
"This looks so good and I think I will use frozen or canned corn because I want to make this soup on a chilly night."
Comment Cecile Slinkman
"I just received some fresh corn from a neighbor. So this receipe is right on time"
Comment Cynthia Willis
"Too much poultry seasoning but otherwise a good, hearty soup. Did not add cream/milk due to dairy allergy. Will definitely make again!"
Comment Beth
"This is perfect for me today as it is a rainy night, and i need something to brighten up my evening."
Comment Cynthia Willis
"This was the most delicious chicken soup I have ever made. I have made lots but this is great!109480"
Comment blossomside@hotmail.net
"Looks delicious - I'm going to make this soon for my family! "
Comment Sandra
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Chicken And Sweet Corn Chowder

Ingredients

2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
6 ears sweet corn, kernels removed, cobs reserved
3 sprigs fresh thyme
4 cups chicken stock
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)

Ingredients

1 PERDUE® Fresh Whole Chicken
3 cups diced celery
3 cups diced onion
1 cup diced carrots
2 tbsp. fresh parsley
1 tbsp. thyme
1 bay leaf
1/2 tsp. whole black peppercorns
6 ears sweet corn, kernels removed, cobs reserved
4 slices thick cut bacon, diced
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned, (9 oz.)
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
4 cups chicken stock
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
1 bag frozen corn (16-ounce)
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
Step One

Chicken And Sweet Corn Chowder

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 6 | Prep Time: 20 Min | Cook Time: 45 Min

WITH PERDUE® Fresh Whole Chicken

Serves 6 | Prep Time: 20 Min | Cook Time: 165 Min

WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned, (9 oz.)

Serves 6 | Prep Time: 40 Min | Cook Time: 30 Min

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 410
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3.5g 18%
Cholesterol 80mg 27%
Sodium 1090mg 45%
Total Carbs 44g 15%
Dietary Fiber 5g 20%
Sugars 9g
Protein 37g
Vitamin A 4%
Vitamin C 40%
Calcium 10%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 6
Amount Per Serving
Calories 530
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 40%
Cholesterol 115mg 38%
Sodium 1090mg 45%
Total Carbs 44g 15%
Dietary Fiber 5g 20%
Sugars 9g
Protein 32g
Vitamin A 20%
Vitamin C 40%
Calcium 10%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 6
Amount Per Serving
Calories 340
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3.5g 18%
Cholesterol 40mg 13%
Sodium 121mg 50%
Total Carbs 44g 15%
Dietary Fiber 5g 20%
Sugars 9g
Protein 20g
Vitamin A 4%
Vitamin C 40%
Calcium 10%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 410
  • Protein 37g
  • Sodium 1090mg
  • Sat.Fat 3.5g
  • Sugar 9g
  • Calories 530
  • Protein 32g
  • Sodium 1090mg
  • Sat.Fat 8g
  • Sugar 9g
  • Calories 340
  • Protein 20g
  • Sodium 121mg
  • Sat.Fat 3.5g
  • Sugar 9g

Chicken And Sweet Corn Chowder

ingredients

Ingredients

2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
6 ears sweet corn, kernels removed, cobs reserved
3 sprigs fresh thyme
4 cups chicken stock
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
ingredients

Step one: Poach

Place the chicken breasts, corncobs and the fresh thyme in a Dutch oven. Cover with the chicken stock and 1 cup of water. Bring to a boil, lower the heat and simmer, covered, for 15 minutes or until the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board. Discard the corn cobs. Pour the chicken stock into a bowl or a large measuring cup, adding enough water to make 4 cups, if needed. When it’s cool enough to handle, shred the chicken into bite-sized pieces.

ingredients

Step two: Crisp

Heat the same Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

ingredients

Step three: Simmer

To the bacon fat in the Dutch oven add the corn, the onion and celery. Cook until the vegetables are soft, about 10 minutes. Whisk in the flour, the poultry seasoning and 2 teaspoons of salt. Cook for 1 to 2 minutes. Whisk in the chicken stock and the milk. Add the potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Stir in the shredded chicken and heat through.

ingredients

Step four: Serve

Ladle the chowder into bowls. Garnish with crispy bacon bits, cheddar cheese and chives. Sprinkle with more poultry seasoning for extra spice. Enjoy with warm crusty bread.

TIP: For extra creamy chowder, use an immersion blender to puree 1/3 of the base before you add the chicken. This recipe is great for a crowd and would easily double.

Chicken And Sweet Corn Chowder

ingredients

Ingredients

1 PERDUE® Fresh Whole Chicken
3 cups diced celery
3 cups diced onion
1 cup diced carrots
2 tbsp. fresh parsley
1 tbsp. thyme
1 bay leaf
1/2 tsp. whole black peppercorns
6 ears sweet corn, kernels removed, cobs reserved
4 slices thick cut bacon, diced
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
ingredients

Step one: Poach

Remove the giblets and place the chicken in a large stockpot. Add enough cold water to cover, about 12 cups, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, skimming off anything that rises to the top. After 30 minutes, add 1 cup carrots, 1 cup celery, 1 cup onions, 2 tablespoons of parsley, thyme, bay leaf and peppercorns. Continue simmering gently for 1 to 1 1/2 hours, partially covered, until the chicken is done. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Move the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones, shred the chicken and set it aside. Strain the stock through a colander to remove the vegetable solids. Pour 4 cups of the chicken stock into a saucepan. Add the 6 corn cobs and simmer for 20 minutes. Set the stock aside to use in the corn chowder.

TIP: Use the stock immediately or store in quart containers. Refrigerate for up to one week or freeze for up to 6 months.

ingredients

Step two: Crisp

Heat a Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

ingredients

Step three: Simmer

To the bacon fat in the Dutch oven add the corn, the remaining 2 cups of onion and 2 cups of celery. Cook until the vegetables are soft, about 10 minutes. Whisk in the flour, the poultry seasoning and 2 teaspoons salt. Cook for 1 to 2 minutes. Whisk in the chicken stock and the milk. Add the potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Stir in the shredded chicken and heat through.

ingredients

Step four: Serve

Ladle the chowder into bowls. Garnish with crispy bacon bits, cheddar cheese and chives. Sprinkle with more poultry seasoning for extra spice. Enjoy with warm crusty bread.

TIP: For extra creamy chowder, use an immersion blender to puree 1/3 of the base before you add the chicken. This recipe is great for a crowd and would easily double.

Chicken And Sweet Corn Chowder

ingredients

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned, (9 oz.)
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
4 cups chicken stock
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
1 bag frozen corn (16-ounce)
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
ingredients

Step one: Crisp

Heat a Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

ingredients

Step two: Simmer

To the bacon fat in the Dutch oven add the onion and celery. Cook until the vegetables are soft, about 10 minutes. Whisk in the flour, the poultry seasoning and 2 teaspoons salt. Cook for 1 to 2 minutes. Whisk in the chicken stock and the milk. Add the potatoes and bring to a boil. Reduce the heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in the frozen corn and the shredded chicken and heat through.

ingredients

Step three: Serve

Ladle the chowder into bowls. Garnish with crispy bacon bits, cheddar cheese and chives. Sprinkle with more poultry seasoning for extra spice. Enjoy with warm crusty bread.

TIP: For extra creamy chowder, use an immersion blender to puree 1/3 of the base before you add the chicken. This recipe is great for a crowd and would easily double.

TA DA!

Chicken And Sweet Corn Chowder

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Rated 5/5 based on 7 customer reviews
Satisfy the appetite with this delicious chicken and corn chowder recipe. They’ll love you for it. Serves 6 https://www.perdue.com/recipeimages/chicken-sweet-corn-chowder.jpg https://www.perdue.com/recipeimages/chicken-sweet-corn-chowder.jpg
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