Chicken and Rice Corn Chowder
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5 from 5 votes

Chicken and Rice Corn Chowder

A wonderfully indulgent winter soup, packed full of texture and amazing flavor.
Course Soup
Cuisine American
Keyword Chicken, chowder, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 415kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 celery stalks finely chopped
  • cups good quality chicken stock
  • 1 cup whipping cream
  • 2 cups frozen corn
  • ½ cup long grain rice
  • 2 cups cooked chicken chopped
  • salt & pepper to taste


  • In a large saucepan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.
  • Add the stock, cream, and corn. Bring to a boil.  
  • 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.


Calories: 415kcal | Carbohydrates: 30g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 183mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.2mg