Creamy Chicken Corn Chowder

Use Your Leftover Chicken or Turkey


  • 2 Cups of Chicken Left-overs

    - Starting at: $28 $24 Shop now

  • 1 Litre of Chicken Stock (4.25 Cups)
  • 1 Can Baby Corn
  • 4 Garlic Cloves
  • 10 Little Potatoes (purple and red potatoes add nice color and interest)
  • 2 Celery Stalks
  • 1 Tbsp Cooking Oil
  • 1 Tbsp Butter
  • 0.5 Litre Half/Half Cream
  • Salt/pepper
  • Shaved Parmesan Cheese


  • 1

    Remove leftover cooked chicken from the carcass and cut into 1 inch pieces. Use the bones and carcass to make your own chicken stock at home. Store-bought chicken stock works just fine, too, if you want to make this recipe in less time. Homemade stock is always healthier though because you can decide exactly what you put in it. Set your chicken stock aside.

  • 2

    Prep your veggies by cubing the potatoes into quarter to half inch pieces. Chop the celery & mince the garlic. Cut whole Baby Corn into 1 inch sections. Set veggies aside.

  • 3

    In a medium to large soup pot, heat the oil on medium heat. Once hot, add the minced garlic. Stir constantly until fragrant. Do not let it brown (maybe 20 seconds).

  • 4

    Add celery, baby corn and potatoes to the pot, followed by your Chicken Stock. Add pre-cooked chicken pieces. Bring to a boil on High. Turn down to medium heat once boiling. Cook until potatoes soften and a fork goes through them easily.

  • 5

    Add Butter, Cream and season with a little pepper. Add salt to taste.

  • 6

    Allow soup to simmer on low heat. If you prefer a slightly thicker base, you can follow these optional instructions: Put a Tsp of Corn Starch or All-Purpose Flour into a cup. Add a small amount of milk to the cup; just enough to dissolve the corn starch. Once it is creamy and without any lumps, add a little more milk to make it pour a bit easier and then stir it into the soup. Continue to simmer on low and stir occasionally until it thickens.

  • 7

    Top bowls with shaved Parmesan cheese!

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