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Creamy Chicken, Corn & Cauliflower Chowder (Three Soups in One!)
Sometimes it starts with a phone call. Even as chefs we express the ‘what’s for dinner’ sentence out loud every once in a while. So when I got a phone call from a friend asking for the chowder recipe I had made for her years ago, I was inspired to make it for my dinner, and even give it a protein update with added chicken. And since corn was still in season, the timing was perfect!
So what happens when you take the best parts of three favourite soups (corn chowder, cream of cauliflower, and chicken pot pie) and roll them into one recipe? You get this creamy chicken, corn & cauliflower chowder, a hearty one-pot meal that everyone will love.
What’s a Chowder anyway? By definition, a chowder is any hearty soup that contains potatoes, often protein (fish & seafood yes, but chicken & bacon too), contains dairy and is thick in texture, often due to the addition of a roux.
A few soup tips we always talk about:
1. Season as you go! Unless you’re using boxed stock (which can be salty), lightly season with each addition. We use Diamond Crystal Kosher Salt.
2. Use more than one fat: yes, bacon fat AND butter start the flavour process here. Read below our Fun Facts on what happens to those fats after one day.
3. Sharpen up your knife skills! A good soup should have everything on one spoon. Brush up on your knife skills HERE!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 Servings
Ingredients
- 2 large boneless, skinless chicken breasts
- Cold water, as needed
- 2 bay leaves
- 1/2 lb bacon, diced (we like to cut it lengthwise, then chop it up so it’s in nice little squares)
- 1-2 tbsp. butter
- 1-2 cooking onions (2 if they are small), diced
- 2 ribs of celery, diced
- 2 carrots, peeled & diced
- 1 tsp. dried thyme
- 3 tbsp. flour
- 8–9 cups chicken broth (start with reserved poaching liquid, plus more stock or water as needed)
- 6-8 medium yellow-fleshed potatoes, peeled & diced (about 8 cups)
- 1/3 head cauliflower, broken into small florets (about 3 cups)
- 3 cups corn kernels (we got some frozen kernels locally from Herrles!)
- handful of chopped parsley
- 1/2 cup 35% cream
- Kosher salt & Freshly Cracked Black Pepper, as needed
Instructions
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Place chicken breasts in a mid-sized pot and cover with cold water. The chicken should be fairly snug in the pot.
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Add bay leaves, a good pinch of salt, and bring to a gentle simmer. Poach for approximately 20 minutes, or until the chicken is cooked through.
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Remove the chicken and set aside to cool. Strain and reserve the poaching liquid to use as part of your broth. Once the chicken is cool enough, shred it into bite-sized pieces.
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Continue with the soup: In a large soup pot or Dutch oven, cook the diced bacon with the butter over medium heat until crispy and the fat is rendered.
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Add onions and sweat until soft, but not browned.
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Stir in celery and carrots to the pot, cooking until softened, about 5 minutes. We always recommend seasoning with a little kosher salt as you go. Save the pepper until the end, or at the table.
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Stir in dried thyme and cook for another minute to release its aroma.
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Sprinkle the flour over the vegetables and bacon. Stir well to coat everything evenly and cook for 1–2 minutes to remove the raw flour taste.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
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You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
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Slowly stir in 8 cups of liquid. This will definitely include the reserved poaching liquid, plus either extra water or chicken broth to make up the 8 cups.
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Add the potatoes and simmer gently until just fork tender.
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Add in cauliflower florets and continue to cook for a further 10-15 minutes, until all vegetables are tender.
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Stir in the corn kernels and shredded chicken. Let simmer for another 5 minutes to allow the flavours to meld.
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Finish the soup by reducing the heat to low and stirring in the cream and chopped parsley.
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Season generously with salt and freshly cracked black pepper to taste.
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Serve hot, with crusty bread on the side for the ultimate comfort meal!
Notes
Chowder Storage & Make-Ahead Tips:
- MAKE-AHEAD: We always would recommend making a soup 1 day ahead of time! It’s scientifically proven that recipes like soups, stews & chilies do taste better the next day (see more fun facts below).
- The poached chicken step can be done 1 day ahead of time.
- FRIDGE: Leftovers will keep for 3-4 days in the fridge.
- FREEZER: Not the worst, but sometimes potatoes become watery after freezing, a texture we don’t love.
- REHEATING: gently on the stove is recommended. Add a splash of water or cream if it has thickened too much.
Substitutions & Variations for this Chowder
- Protein: Use any leftover poultry for the chicken breasts, or even or leftover turkey (perfect post-Thanksgiving!)
- Vegetarian Option: Omit the bacon and chicken, and use vegetable stock. Add extra cauliflower or white beans for protein.
- Make it Dairy-Free: this is equally delicious without the cream, and replace the butter with a little extra olive oil.
- Don’t clean out the fridge here, but a handful of torn kale, spinach, or even diced zucchini for more colour and nutrition is great.
Fun Facts: Why soup tastes better the next day:
When a soup or stew sits, all those herbs, spices, and aromatics mingle together, so instead of tasting individual ingredients, you get a harmonious, deep flavour throughout.
Ingredients such as potatoes, beans & rice act like little sponges, and overnight they soak up the flavour from the broth or sauce.
Even the cooling and reheating process boosts the depth of flavour in any soup or stew.
Ok, real science here: as the soup cools, fats solidify, then when you reheat it, everything melts back together intensifying the taste. Moreover, ingredients like garlic, onions, & spices continue to release their flavour compounds even after the cooking stops. That’s why the ‘next day’ version of a curry or chowder feels more developed!
Specifically for stews, the texture of the meat especially benefits. Tough cuts like beef chuck break down even more as they rest, becoming extra tender.
All this said, do you need to plan your life a day in advance? Not at all, anything you make from scratch at home will be delicious, from the first bite to the last!
