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I was raised in a deli. For the first eighteen years of my life I helped my mom make the best soups you've ever tasted. People would stand in line, soup pots in hand, waiting for today's special. I remembered many of these recipes and have added a little flare of my own over the years. This is the best recipe ever written down for chicken corn chowder.

Makes 8-10 hearty portions

2-tbls olive oil
1-medium onion diced
2-boneless chicken breasts diced
2-15oz cans of chicken broth
1-cup water
1-15oz. can whole corn with liquid
2-medium potatoes peeled and diced
1-lg carrot peeled and sliced
1/2-tsp. dried marjoram
1/2-tsp. dried thyme
1/2-tsp. dried parsley
2-cloves fresh minced garlic
1-tsp seasoned salt (or to taste)
3-turns of fresh ground black pepper
1/4-tsp. ground cayenne pepper (or to taste)
2-15oz. cans cream style corn
1/2-cup of half and half

Coat bottom of a heavy stock pot with the olive oil over medium heat. Add chicken, seasoned salt, garlic and onions and stir over medium heat until onions are clear and chicken is tender. Slowly add the water, both cans of chicken broth and the can of whole corn (with liquid)then bring to a boil.

Add the remaining seasonings, potatoes and carrot then cover and reduce to a simmer until the carrots are tender (about 20-25 minutes).
When the carrots are tender, pour in the 2 cans of cream style corn and simmer about 10 minutes.
(Be careful not to let it stick.)

Just before serving, remove from heat and slowly add the half and half while you stir.

Serve this chowder in hearty sized bowls with a fresh loaf of French bread that passed around the table and torn -- not sliced.