Best 3 Roasted Chicken Corn Chowder Recipes

Indulge in a hearty and comforting classic with our Roasted Chicken Corn Chowder recipe. This creamy and flavorful chowder is packed with tender roasted chicken, sweet corn, and an array of vegetables, all simmered in a savory broth. Served with a sprinkle of fresh herbs and a side of crusty bread, this dish is guaranteed to warm you up on a chilly day.

This recipe offers a detailed step-by-step guide to ensure perfect results every time. Learn how to roast a whole chicken to achieve a golden-brown exterior and succulent, juicy meat. Discover the secret to creating a flavorful broth using the chicken carcass and aromatic vegetables. Master the art of thickening the chowder with a cornstarch slurry for a velvety smooth texture.

Alongside the main recipe, you'll find variations to suit different dietary preferences and taste buds. Explore the vegetarian version that swaps chicken for hearty mushrooms and vegetable broth, creating a robust and flavorful chowder. For a smoky twist, try the smoked chicken corn chowder, where the roasted chicken is infused with a rich smoky flavor.

If you're short on time, the slow cooker chicken corn chowder recipe is your savior. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a comforting and homey meal with minimal effort.

And for those who love their chowder with a kick, the spicy chicken corn chowder adds a touch of heat with the addition of chili peppers and cayenne pepper. The creamy broth, tender chicken, and vegetables are perfectly balanced by the spicy kick, creating a delightful and satisfying dish.

No matter your preference, our Roasted Chicken Corn Chowder recipe and its variations offer a versatile and delicious meal that can be enjoyed by the whole family.

Let's cook with our recipes!

ROASTED CORN AND CHICKEN CHOWDER

Roasted Corn and Chicken Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 ears of corn, husked
2 tablespoons unsalted butter
6 scallions, sliced
1 celery stalk, diced
1 large sweet potato, peeled and chopped
1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
1 pinch cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup cornmeal
2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
1/2 cup whole milk
4 whole-grain dinner rolls, for serving

Steps:

Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.

CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS

Chicken Corn Chowder with Roasted Red Peppers image

The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.

Provided by Laurie and Roger

Categories Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups cooked chicken (rough chopped)
2 cups corn, fresh or frozen
4 slices bacon
1 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped roasted red pepper
1 teaspoon chopped garlic
1/2 teaspoon rubbed sage
1 bay leaf
2 tablespoons of chopped parsley
1 1/2 cups of peeled diced raw potatoes
4 cups chicken stock
1 cup half-and-half
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch cayenne pepper
salt and black pepper

Steps:

In a dutch over, fry bacon crisp.
Remove from dutch oven, crumble bacon and set aside.
Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
Onions and Celery should still have some crunch.
Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
Simmer low until potatoes are just tender and Remove bay leaf.
Add Chicken,corn, bacon, cayenne and roasted red pepper.
Bring back to a simmer and remove from heat.
Stir the half and half.
Add Salt and Pepper to Taste.
Return to heat to warm, do not boil, stir in butter and it's ready to serve.
Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
We pull off the meat to use in chowder.
We defat this stock to use as part of the chicken stock needed for the chowder.

ROASTED CHICKEN CORN CHOWDER

ROASTED CHICKEN CORN CHOWDER image

Categories Soup/Stew Chicken Low Fat Backyard BBQ

Yield 8 servings

Number Of Ingredients 13

Ingredients

1-1/2 lbs. grilled boneless skinless chicken breasts cubed.
4 ears of corn lightly grilled and removed from the cob approx. 3 cups
2 large poblano peppers grilled
1 lg. onion (white or Red) diced
2 med. russet potatoes diced-large
1 med. red bell pepper diced
1 med yellow bell pepper diced
1 cup chopped celery
6 med. cloves of garlic minced
6 cups of chicken stock
2 cups fat free half&half
3 T. corn starch
1 tsp. poultry seasoning

Steps:

Grill chicken beasts until juices run clear and meat is white inside. Grill corn, husks removed, until the kernals get lightly browned but not charred. Grill peppers until slightly charred, remove from grill, place in closed paper bag or ziplock for approximated 15 minutes allowing them to steam. Remove from bag, remove stem end, seed pod, and all seeds then dice a small dice. While peppers are steaming saute onions, celery, potatoes, bell peppers, and garlic approximatey 5-7 minutes. Add chicken stock, chicken, poultry seasoning, and peppers. Reduce heat to medium low cover and simmer for 20-30 minutes, stirring as needed. Wisk corn starch with cold half&half and slow add to chowder while bringing to a gentle boil until it begins to thicken. Lower heat to low simmer and cook another 20 minutes.

Tips:

Use high-quality ingredients. Fresh, organic vegetables and free-range chicken will make a big difference in the flavor of your soup.
Don't overcrowd the pot. If you add too much chicken or vegetables to the pot, they won't cook evenly. Add the ingredients in batches if necessary.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar for a bit of brightness.
Serve the soup hot. Roasted chicken corn chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Roasted chicken corn chowder is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious meal, give roasted chicken corn chowder a try.