July, August, September, Souptober—
After weeks of stalling, I have finally come to terms with Minnesota’s harsh reality: it’s soup season. And you won’t find a creamier, sweeter, or more buttery soup in which to dip a timid toe—er, spoon—than this delicate, yet decadent, chicken corn chowder.
Continue reading for the Chicken Corn Chowder recipe
Creamy Chicken Corn Chowder
Author: Bake Up, Little Suzy
Recipe type: Soup
Prep time:
Cook time:
Total time:
Servings: 8
Oh, did you just come in from sledding? You’ll want a cup of this. Buttery potatoes and tender zucchini melt into a comfort-cream broth with chicken and corn.
Ingredients
- 1 tablespoon canola oil
- ⅓ cup chopped onion
- ½ cup chopped celery
- ⅛ teaspoon ground thyme
- 1 bay leaf
- 4 Yukon gold potatoes
- 5 cups chicken stock
- 2 cups cream
- 2 cups cooked chicken
- 1 zucchini, shredded and drained
- 1 can corn, drained
- ¼ teaspoon (generous) dried dill
Instructions
- Heat oil in a large pot. Add onion, celery, thyme, and a bay leaf, turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken stock.
- Simmer until potatoes are tender, about 10 minutes.
- Add the cream, chicken, zucchini, corn, and dill and cook until the zucchini is just cooked through.
- Remove the bay leaf, season to taste, and serve.

I think I would like this! I am going to pin it later. Thanks for sharing at Must Try Monday!
Thank you so much for sharing your yummy soup recipe with us at Cast Party Wednesday! I hope you’re haveing a GREAT week! ~Sheryl~
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen