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Chicken Corn Chowder

Chicken Corn Chowder

Cost $10, save $15

  • 75 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Broth Base

    • 🍗 1 chicken carcass
    • 🍃 1 bay leaf

  • Vegetables & Aromatics

    • 🧅 1 onion, diced
    • 🧅 3 shallots, diced
    • 🥔 2 potatoes, peeled and diced
    • 🌽 1 ½ cups frozen corn kernels

  • Seasoning & Others

    • 2 cubes chicken bouillon, crumbled
    • 2 tablespoons dried parsley
    • 🧂 Salt and pepper to taste
    • 🧈 2 tablespoons butter
    • 2 tablespoons heavy cream

STEPS

1

Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer for 60 to 90 minutes.

2

Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.

3

In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent.

4

Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes, and corn.

5

Simmer for 15 minutes, until potatoes are cooked and corn is tender.

6

Remove from heat and stir in cream.

NUTRIENTS

Per 1 serving

🔥

200

Calories

  • 15
    Protein
  • 25
    Carbs
  • 9
    Fats

💡 For extra flavor, roast the chicken carcass and vegetables before boiling for the broth.This chowder can be stored in the fridge for up to three days or frozen for up to a month.Reheat gently to avoid curdling the cream.