Chicken Corn Chowder

chicken corn chowder recipe


It’s snowing outside! Who’s in the mood for a hearty bowl of homemade chicken corn chowder that will warm you to your very core? It’s well below freezing out and the heat pump in my house is seriously struggling to keep up. It’s okay though, cold weather is fine by me as long as I have access to luxuries like electricity, hot water, hot food, blankets, and a puppy to keep me warm!

It’s mid January and there is one lonely plant fighting to survive in the desolate wasteland that was/is my garden. Sage. I actually haven’t used much sage since i planted it last spring. Maybe I’m wrong but it doesn’t seem like the type of herb you can effortlessly add to warm weather dishes, for that reason I’ve neglected it almost entirely. Well winter is here and it’s me and this one last plant (okay I also have a pot of rosemary), forced to create an unlikely alliance. What do I do with it, where do I begin?.. these and other questions have been weighing heavily on my mind. These thoughts and the fact that I had two whole cans of creamed corn in my pantry led me to create this sage-y chicken corn chowder. It’s actually based on a French chicken pot pie recipe that I love, there is even a step where you get to make a roux to thicken the soup!


1c Chicken Breast, Cubed

1c Carrots, Sliced

1/2c Onions, Diced

1 Tbsp oil

3c chicken stock

2 Cans of Creamed Corn (15 oz)

1 Tbsp Sage

1 Tbsp Tarragon

1 tsp Ground Pepper

1/4c Butter, Salted

3 Tbsp All Purpose Flour

1c milk


  1. Put oil in a medium sized frying pan and place over medium  heat. Add chicken, carrots, and onions. Cook for 15 minutes or until vegetables and chicken are cooked through.
  2. Add chicken stock, creamed corn, chicken, carrots, and onions to a large pot. Stir in sage, tarragon and pepper. Simmer over low heat.
  3. Add butter to a frying pan and melt over medium high heat. When butter is completely melted stir in flour slowly. Turn the heat down to med-low and continue to stir constantly until the mixture is golden brown. Stir in milk and mix until smooth.
  4. Add roux mixture to the simmering pot and mix well. Continue to simmer until thickened (15-20m) and add salt to taste.
  5. Enjoy!



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