Erren's Kitchen

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Chicken and Rice Corn Chowder

This simple recipe is a thick, satisfying, and warming winter chowder that's packed chicken and rice.

Total Time 30 minutes
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Chicken and Rice Corn Chowder

Published . Last updated by 23 Comments

This simple recipe for Chicken and Rice Corn Chowder is a thick, satisfying, and warming winter chowder that’s packed chicken and rice.

Chicken and Rice Corn Chowder

I know this is my 4th soup recipe sin so many months, but I’m a big believer that you can never have too many soup recipes!

Soup has always been of my very favorite things, but oddly enough, corn soup was something I never really cared for.

Then a friend made me a similar soup that was just fantastic so I just knew I need to try to make my own.

Chicken and Rice Corn Chowder

So today I’m serving up this Chicken and Rice Corn Chowder that is definitely a a triumph in the world of corn chowders!

Chicken and Rice Corn Chowder

Anyone who has ever tried it has absolutely loved it. How could they not? This thick & creamy soup is loaded with chicken, rice, and sweet corn. Oh and the cream – we can’t forget the indulgent cream that makes this soup rich and irresistibly delicious!

Chicken and Rice Corn Chowder

I think the best part of this recipe is how quick and easy it is to make such an amazing soup.  It really does take no time at all and once you try it, you’ll be adding it to your regular recipe rotation!

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Chicken and Rice Corn Chowder
4.88 from 8 votes
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Chicken and Rice Corn Chowder

This simple recipe is a thick, satisfying, and warming winter chowder that's packed chicken and rice.

Course Soup
Cuisine American
Keyword Chicken, chowder, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 415 kcal
Author Erren

Ingredients

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 celery stalks finley chopped
  • 1½ cups good quality chicken stock
  • 1 cup whipping cream
  • 2 cups frozen corn
  • 1⁄2 cup long grain rice
  • 2 cups cooked chicken chopped
  • salt & pepper to taste
Cups - Metric

Instructions

  1. In a large sauce pan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.

  2. Add the stock, cream and corn. Bring to a boil.  

  3. Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.

Nutrition Facts
Chicken and Rice Corn Chowder
Amount Per Serving
Calories 415 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 101mg 34%
Sodium 183mg 8%
Potassium 432mg 12%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 32%
Vitamin A 16%
Vitamin C 7.2%
Calcium 4.9%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★

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Comments

  11. It looks like the directions say to use cream, but don’t see It in the ingredients, how much cream do you use??

    Reply

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