Soup Season

Fall and winter are soup season for me. This week, I used my beautiful new cast iron cauldron from Smith&Clark to make one of my favorites- chicken corn chowder. This is a very simple soup that involves mostly just pouring ingredients into a pot and letting it all simmer together. It is warm, filling, and has just a little bit of heat from the addition of a whole jalapeno and some red pepper flakes. It is perfect for a quick weeknight dinner but tastes like it took all day to make.

There is one pantry staple needed for this that not everyone has- a cream of chicken base. I am including a basic recipe to make this, as it is fabulous for soups, casseroles and milk based gravies. I highly recommend the soup, but I recommend the cream of chicken base even more!

2 cups instant nonfat dry milk powder

¾ cup cornstarch

¼ cup chicken bouillon powder or granules

1 teaspoon dried parsley

1 teaspoon dried rosemary

½ teaspoon black pepper

½ teaspoon garlic powder

Combine ingredients and keep in an airtight container. I recommend this vacuum sealer for mason jars to keep it fresh

🌽 Ingredients

4 cups corn, fresh, frozen, or canned and drained

4 cups potatoes, peeled and diced into small pieces

1 small onion, diced

1 jalapeno pepper, diced or grated

2 tablespoons butter

4 cups chicken broth

1 cup milk

½ cup heavy cream or half-and-half

½ cup dry cream of chicken soup base

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon salt, or to taste

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

🍲 How to Make Corn Chowder

1. Sauté the vegetables

Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for about 4–5 minutes, until the onion is soft and translucent.

Add the garlic powder and thyme and stir for about 30 seconds.

2. Add the potatoes and broth

Add the diced potatoes and chicken broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are tender.

3. Add the corn

Stir in the corn and continue cooking for another 5 minutes.

If you're using frozen corn, there's no need to thaw it first.

4. Make it creamy

In a bowl or measuring cup, whisk the dry cream of chicken soup base into the milk until it is smooth and mostly free of lumps.

Slowly pour the mixture into the soup while stirring.

Add the heavy cream or half-and-half and stir well.

Continue cooking over medium-low heat for about 5 minutes, stirring frequently. The chowder will gradually thicken.

Do not let it come to a hard boil once the milk and cream have been added.

5. Season and serve

Taste the chowder and add additional salt and pepper if needed.

Easy Variations

This recipe is delicious as written, but it's also easy to customize.

Add protein:

For a smoky, savory chowder, cook 4–6 slices of bacon, crumble them, and stir them into the finished soup.

For a heartier soup, add the meat from half a rotisserie chicken

Add cheese:

Stir in 1 cup of shredded sharp cheddar cheese or pepper jack at the very end for a cheesy corn chowder.

Use fresh corn:

Fresh summer corn makes this chowder particularly sweet and flavorful. Simply cut the kernels from the cob and add them as directed.

Add more veggies:

When making this for a family dinner, I often add a bag of frozen mixed vegetables in. This adds a little more fiber and nutrition and is an easy way for me to get vegetables into the whole family.

🥔 Tips for the Best Corn Chowder

Cut the potatoes fairly small. They will cook more quickly and make the chowder easier to eat. For a super fast take on this, consider canned potatoes. Just drain and add to the pot!

Don't rush the creamy step. Once the soup base and dairy are added, keep the heat at medium-low and stir frequently.

Want it thinner? Simply add a little additional chicken broth or milk until it reaches your preferred consistency.