Potato and Chicken Corn Chowder

Adapted from tasteofhome.com

Potato and Chicken Corn Chowder


  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped (optional)
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 medium potatoes, peeled and chopped into small cubes
  • 4 cups chicken broth
  • 1 chicken breast or 4 chicken tenders
  • 1 can creamed corn
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • 1/2 cup milk
  • Optional additions to make soup spicy: spicy paprika, cayenne pepper, hot sauce, to taste



In a large saucepan, melt butter over medium heat.


Add onion, carrot, celery, salt, pepper, and paprika; cook, stirring, until onions are translucent, 3-4 minutes.


Stir in flour until blended.


Add potatoes and broth. Bring to a boil; reduce heat and simmer, covered, until potatoes are tender, 12-15 minutes.


Stir in chicken, corn, and Worcestershire sauce. Reduce heat and cook, uncovered, until chicken is cooked through (internal temperature is 160)


Remove chicken; add milk.


Shred or chop the chicken and return to soup until heated through.

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: