Chicken & Corn Chowder

It is FINALLY fall!! And that calls for all soups, including this heart-warming chicken & corn chowder.

How much do you love fall? I used to hate fall. Especially when I lived in Norway. It was so cold, and grey, and it rained all the time. Now, I love cold, rainy days. Put on a good movie, and eat some great food. As I got older I’ve learned to love all the seasons of the year. I love seeing the leaves turn orange, and the rain at night makes me sleep like a baby.

After moving to the states I’ve also come to love all things pumpkin spice and maple syrup. I even have pumpkin spice candles at home. The one thing I love the most about the fall is the food; soups, chowders, casseroles. I WANT IT ALL!

So, when I saw I had some chicken and creamed corn in the house, I decided TODAY was the perfect day to try out this creamy chicken & corn chowder. And let me tell you, I do not regret that decision. Not at all. Neither did my fiancè.

Creamy and delicious chicken & corn chowder

This recipe is easy to make, and only requires ingredients you probably already have at home. There’s some shredded chicken, creamy corn, cream, onion, celery, garlic, and cayenne pepper.

I also made some garlic toast to add some side crunch to this chowder. Super easy, just sliced bread with some garlic butter on each side for 10 minutes in the oven at 350F.

Alright, let’s get to this yummy recipe. And when you’ve devoured this chowder, head back over to my website and check out my products section. This is where I continuously update my favorite gluten-free products into one database, to make it easier for other gluten-free people out there to find quality gluten-free products. And also, check out this crispy pollock for when you’re craving fish and chips!

Chicken & Corn Chowder

  • 1 chicken breast (large)
  • 2 cans creamy corn
  • 1/2 cup full cream (or evaporated milk)
  • 1 onion (small, chopped)
  • 1 clove garlic (minced)
  • 1 branch celery (chopped)
  • 2 tbsp butter
  • salt
  • pepper
  • cayenne pepper
  1. Cook the chicken breasts, and use two forks to shred it.

  2. Melt the butter in a medium pot, adding the garlic, onion, and celery.

  3. Cook until the celery is soft.

  4. Add the creamed corn, cream, and chicken and heat up.

  5. Add salt, pepper, and cayenne pepper to taste.

  6. Serve hot with garlic toast.

  7. * top off with bacon if you want.

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