Easy Chicken Corn Chowder - Disney's Animal Kingdom Lodge Boma Recipe
Boma’s Chicken Corn Chowder is a comforting meal filled with tender chicken, chunks of potatoes, and sweet corn, all in a creamy soup base. It’s a delicious chowder your whole family is going to love!
Ingredients
- 1 pound boneless skinless chicken breast, cooked and diced
- 4-5 small red potatoes diced small
- 2 cups of frozen sweet corn kernels
- 1 small onion diced
- 1 small red bell pepper diced
- 32 ounces of chicken broth
- 1 cup milk
- 2 teaspoons sugar
- 1-2 teaspoons hot sauce
- 2 tablespoons fresh parsley chopped or 2 teaspoons dried
Optional Items for Topping the Soup
- diced green onions
- crispy bacon pieces
- sour cream
- cheddar cheese
- tortilla chips
Instructions
Step One
- In a large soup pot or dutch oven, bring the chicken broth to a boil.
- Add the chicken breasts, potatoes, red pepper, onion, corn, and sugar. Give the mixture a quick stir.
- Turn the heat to low and allow the soup to simmer for 30 minutes.
Step Two
- Add the milk, parsley, and hot sauce to the chicken chowder mixture and allow it to simmer for 5 minutes.
- Serve this easy chicken corn chowder recipe hot as is, or add in any of the optional toppings. Add a loaf of crusty bread, and you’ve got the perfect comfort food meal!
Don’t Already Have Cooked Chicken on Hand? Try This Quick & Easy Boiling Method
- Begin by cutting the raw chicken into bite-sized pieces.
- In a large saucepan, bring either 2 cups of water or additional chicken broth to a boil over medium-high heat.
- Add the diced chicken to the boiling liquid, reduce the burner to medium-low heat, and cover the pot with a lid. Allow the chicken to simmer for about 10 minutes.
- Once the chicken is done cooking (internal temperature of 165 degrees Fahrenheit) remove the chicken from the pot with a slotted spoon ad place it in your soup pan.
Notes
Tips and Ideas for Making this Creamy Chicken Corn Chowder Recipe
- If you have leftover rotisserie chicken, this is a great way to use it up in. Grilled leftover chicken also works well.
- You can substitute boneless, skinless chicken thighs in this recipe.
- Be sure to dice the potatoes into small pieces so they cook completely.
- If fresh summer corn is in season, you can remove it from the cob and substitute it for the frozen corn in this soup recipe.
- I do not recommend substituting creamed corn for the frozen corn in this recipe. Yes, it will technically work, but you won’t get the same fresh flavor you’ll get by using frozen kernels.
- I like to use whole milk in this recipe, but you can use whatever kind you have on hand.
Servings: 4 Servings