Chicken & Corn Chowder — Hearty, Creamy and Delicious

By Mariealicerayner @MarieRynr

 

If you’re craving a bowl of something warm, comforting, and incredibly satisfying, this Chicken & Corn Chowder is exactly the kind of recipe that hits the spot. It’s creamy without being heavy, packed with tender chicken, sweet corn, carrots, and simple pantry ingredients — the kind of real‑life, weeknight‑friendly meal we all need more of.

This chowder comes together quickly, uses everyday staples, and fills your kitchen with that “someone’s cooking something delicious” smell. Whether you’re feeding one, two, or a whole table, it’s a hearty, feel‑good soup that tastes like it simmered all afternoon… even though it didn’t.

Perfect for chilly nights, busy days, or anytime you want a comforting homemade meal without a lot of fuss or muss. This is an old family favorite that I think you will enjoy!


  
I wish I could tell you how many times I have made this delicious chowder.  It is countless. This was always one of my family's favorite dishes that I made for them.  Its hearty, and filling, and veryVERYtasty! It uses simple ingredients like cut up chicken pieces water onions, celery and carrot . . .  and the secret ingredient of a can of creamed corn. My family always loved creamed corn.I have made the recipe my own through the years by adding some herbs . . . thyme, salt, pepper and sometimes summer savory (but you could use marjoram) when I had it. Oh, but it is some good.  


My children always loved the rivels . . . small tiny dumplings which were made simply by rubbing together an egg, flour and salt.  This makes crumbs which you drop into the hot soup. They are done in literally minutes and cook up like little noodles.  Children love them. I often serve it with some Irish Soda Bread. Soda crackers or crusty bread rolls also go very well.  Hearty, simple and delicious.  Supper doesn't get much better than this!



This is the recipe booklet that I originally got the recipe from. You used to be able to pick these up every month in a magazine rack next to the cashiers in the grocery shops.  Betty Crocker used to put one out every month as did Pillsbury. I used to buy them all the time.  This particular one is a favorite of mine that I have had since 1991. I have taken it with me across Canada and back, as well as across the Atlantic and back. Yes, it is that important to me.
It is filled with lovely recipes and the unusual thing about it is that most of the recipes didn't require the use of convenience mixes.  There are good basic recipes in this for everything from soup to nuts and everything in-between.  Good sound recipes, recipes that you could make your own, like this Chicken & Corn Chowder I am sharing with you today!
 
INGREDIENTS NEEDEDTO MAKECHICKEN & CORN CHOWDER
There is nothing extremely out of the ordinary needed here. 
  • 1 (1/3 kg/3lb) cut up chicken (you can use a whole one and cut it up or use already cut up chicken.)
  • 6 cups (1 1/2 liter) of water (Cold water from the tap.)
  • 1 medium brown onion, peeled and sliced (cooking onion)
  • 3 medium stalks celery with leaves, chopped (about 1 1/2 cups) (I cut into a fine dice.)
  • 1 medium carrot, peeled and chopped (Again, I cut into a fine dice.)
  • 2 tsp salt
  • Black pepper
  • 1 sprig thyme (No fresh thyme? Use about 1/2 tsp dried thyme.)
  • 1 (418g/17oz) tin of creamed corn
  • 2 hard boiled eggs, finely chopped
For the rivels:
  • 1 cup (120g) plain all-purpose flour (Do not use self-rising flour.)
  • 1/4 tsp salt
  • 1 large free range egg

 

HOW TO MAKE CHICKEN & CORN CHOWDER
Although this does take a bit of time to put together, it is not all that difficult.
  1. Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme. (Use cold water.)
  2. Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender. (Don't skip skimming off the foam. It can spoil your soup if you leave it in.)
  3. Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones. (I use a slotted spoon to remove the chicken from the broth.)
  4. Cut the chicken into bite sized bits.
  5. Skim any fat from the broth and discard. (I find some folded up paper towels work very well at skimming off any fat.)
  6. Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
  7. Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot. (Only add the rivels about ten minutes before you wish to serve the soup. They can over-swell and make the soup claggy if left for too long. ONLY add as many as you think will be sufficient to thicken up the soup. You will not need to use all of the mixture. Discard any that doesn't get used, or freeze it for another time. )


This tasty chowder is excellent served with crackers, crusty rolls, or soda bread.
 
HINTS AND TIPS FOR SUCCESS
  • Read through the recipe several times before beginning to help familiarize yourself with any ingredients or techniques required to make the chowder.
  • Gather all of your ingredients together before you begin so that you don't leave anything out by mistake.
  • Use only the freshest and finest ingredients.
  • Only add the rivels if you are planning on eating this the same day that you make it. They tend to swell up and make it a bit stodgy to leave overnight.  If there are only a few of you, take out the amount that you want to save for another day and only add some rivels to what's left.
  • Don't over season. As the chowder cooks the broth will condense a bit and flavors will become stronger.
  • Only add the boiled egg if you think it is something you will enjoy. My family personally does not enjoy the texture.
  • If you are not a fan of rivels, use rice or noodles in their place.
 

FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER CHICKEN IN THIS?
Yes you can, which will cut the cook time considerably, as you won't need to be cooking the chicken or making a stock. You will need to use a ready made stock. Sauté your veggies, add ready made stock. Cook until the veggies are tender and then proceed as per the recipe adding the cooked chicken, etc.

CAN THIS RECIPE BE CUT IN HALF?
Yes, you can cut this recipe in half. Cook times will remain the same, regardless.
CAN THIS CHOWDER BE FROZEN?
Yes you can successfully freeze this chowder. Simply divide it into airtight freezer containers, label, date and freeze.  To serve thaw overnight in the refrigerator and then reheat gently in a saucepan on the stove. If you are freezing I do not recommend adding the rivels until you are ready to reheat and eat the chowder.
CAN I LEAVE THE RIVELS OUT?
Absolutely. You could replace the rivels with some egg noodles if you wish.
  

A FEW OTHER CHOWDER RECIPESFOR YOU TO ENJOY
I love chowders. They are hearty and make great meals. Here are a few other chowders that we enjoy here in my home!
NOVA SCOTIA FISH CHOWDER - This chowder is as traditional as it gets: tender haddock, soft potatoes, sweet onion, smoky salt pork or bacon, and a silky milk broth that’s rich without being heavy. It’s the kind of recipe our grandmothers made — humble ingredients, straightforward technique, and flavor that feels like a hug. What makes this chowder special is its simplicity. No fancy additions, no shortcuts — just good fish, gentle seasoning, and the old‑fashioned method that’s been used in Nova Scotia kitchens for more than a century.


BROCCOLI AND CHEDDAR CHOWDER - Warm, hearty, creamy, and full of flavor, this chowder starts with a base of sautéed onion, carrot, celery, garlic, and potato, building that classic chowder richness. Then comes the star: fresh broccoli, stems and florets, simmered until tender and mashed just enough to give the chowder body while still leaving plenty of satisfying texture. A generous handful of strong cheddar melts into the pot, turning the broth silky and savory, with just a whisper of mustard and cayenne to deepen the flavor. A splash of cream brings everything together into a velvety, nourishing bowl that everyone will enjoy.



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  Yield: Serves 8Author: Marie Rayner

Chicken & Corn Chowder

Prep time: 15 MinCook time: 1 H & 55 MTotal time: 2 H & 10 M

This is a great crowd pleaser and perfect for these colder days we are having. An old old recipe that never fails to please. My children always loved this. Rivels are tiny dumpling which are easily made and added just a few minutes prior to serving. The soup can be frozen before the rivels are added for future meals. Simply add the rivels once the soup is heated through.

Ingredients

  • 1 (1/3 kg/3lb) cut up chicken
  • 6 cups (1 1/2 liter) of water
  • 1 medium brown onion, peeled and sliced
  • 3 medium stalks celery with leaves, chopped (about 1 1/2 cups)
  • 1 medium carrot, peeled and chopped
  • 2 tsp salt
  • Black pepper
  • 1 sprig thyme
  • 1 (418g/17oz) tin of creamed corn
  • 2 hard boiled eggs, finely chopped
For the rivels:
  • 1 cup (120g) plain all-purpose flour
  • 1/4 tsp salt
  • 1 large free range egg

Instructions

  1. Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme.
  2. Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender.
  3. Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones.
  4. Cut the chicken into bite sized bits.
  5. Skim any fat from the broth and discard.
  6. Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
  7. Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot.
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