Chicken Corn Chowder Recipe

Chicken Soup with Corn

Ingredients

• 1 chicken carcass
• 1 bay leaf
• 2 tablespoons butter
• 1 onion, diced
• 3 shallots, diced
• 2 cubes chicken bouillon, crumbled
• 2 tablespoons dried parsley
• Salt and pepper to taste
• 2 potatoes, peeled and diced
• 1 cups frozen corn kernels
• 2 tablespoons heavy cream

Directions

Step 1: Start by placing the chicken carcass (including any leftover skin, meat, and bones) into a large pot. Fill the pot with cold water and add the bay leaf. Bring the water to a boil over medium-high heat.

Step 2: Once it reaches a boil, reduce the heat to low and let the broth simmer for 60 to 90 minutes. This will help extract the flavors from the chicken. After the time is up, remove the pot from the heat and let it cool slightly.

Step 3: Once cooled, strain the broth to remove the solids, and set the liquid aside. Carefully remove the chicken meat from the bones and chop it into bite-sized pieces.

Step 4: In a large saucepan, melt the butter over medium heat. Add the diced onion and shallots, cooking them until they become translucent, which should take about 3-5 minutes.

Step 5: Pour the strained chicken broth into the saucepan with the onions and shallots. Add the chopped chicken meat, crumbled chicken bouillon cubes, dried parsley, salt, and pepper. Stir to combine.

Step 6: Next, add the diced potatoes and frozen corn kernels. Let the soup simmer for another 15 minutes, or until the potatoes are tender and the corn is cooked through.

Step 7: Remove the pot from the heat and stir in the heavy cream, giving the soup a rich and creamy texture.

Step 8: Serve the soup hot and enjoy the comforting flavors of this homemade chicken and corn soup.