Chicken and Roasted Corn Chowder

Today is June 7th (just happens to be my sister's birthday--- Happy Birthday Grace!), and it's rainy and about 50 degrees outside. It's supposed to be like this for the next seven days. 

Please excuse me if I don't jump with joy over this forecast. Where's my 85 degrees and sunny?

But, on with more exciting things. The cold inspired me to make come warm-your-soul Chicken and Roasted Corn Chowder on Friday night for family. I was feeding my boyfriends seven year old nephew, eleven year old niece, my honey, and his brother.

The picky youngsters had me a little bit nervous, but this Chicken and Roasted Corn Chowder melted their resolve to just eat cookies. I think it had a little something to do with the sweet bursts of corn along with the salty ham chunks, and the creamy broth holding it all together. 

But I'll let you be the judge..

We ate the leftovers yesterday and it was just as good, if not better, than the original day. It took me a little bit of time to roast the corn, chop the chicken, dice the vegetables, etc, but it was worth the effort. But if you don't have as much time, I've included time saving tidbits for those who may be a little more rushed!

Now on with the recipe!


Chicken and Roasted Corn Chowder

3 Ears Sweet Corn; Husked
1 tbsp. Olive Oil
1 White Onion; Minced
7 Cloves Garlic; Minced
1 tsp. Salt
2 tsp. Black Pepper
2 Bone-less Skin-less Chicken Breasts; Diced
5 Cups Low Sodium Chicken Broth
2 (10 ounce) Cans Herbed Cream of Chicken Soup
2 Cups Celery; Minced
3 Yukon Gold Potatoes; Minced
1 Cup Ham; Diced
2 Bay Leaves
8 Ounces Light Philadelphia Cream Cheese
1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 3 cups of frozen corn and skip this step.

2. Meanwhile, minced the onion and garlic into small peices.

3. Heat a skilled with a tbsp. of olive oil, add the onion and garlic. While they are cooking add the salt and pepper to the sauteing vegetables. Continue cooking until onions become translucent.

4. Slice the chicken into small bite size cubes and add them to the onion and cook stirring just until the chicken is browned. 
5. Then minced the celery and add that to the skillet as well. Once the chicken has browned and the celery softened, about 3 minutes, transfer the chicken and vegetables to a crock pot set on low.

6. In a separate bowl combine the chicken broth and cream of chicken soup with a whisk. Pour over the top of the chicken and stir to combine.
7. Wash and mince the potatoes with the skin on and add to the crock pot. 

8. Minced ham and add the ham and the roasted corn (or frozen corn if using) and stir to combine. Add the bay leaves. Cover and cook for 5-6 hours.
9. In the last 30 minutes of cooking stir in the cream cheese and cook until melted! Serve with a sprig of parsley and crackers on the side! Delicious!

Servings: 10

Nutritional Skinny:


193.3 calories / 7.7 g fat / 13 g carbohydrates / 2.1 g fiber / 17.6 g protein


Mental Health Benefit: This chowder not only warms your soul, but it also packed with lean protein and lots of vegetables. If you have picky kids that refuse to eat their veggies, mask them in this delicious soup. The kids ate it up like crazy and had fun dipping pretzels in it too. It is also low in carbohydrates. The ratio of protein to carbohydrates will keep your energy consistent without having that 'post meal' energy dip. And believe it or not there are lots of health benefits to corn. It's high in folic acid and vitamins B1, C, and E along with having lots of dietary fiber. 

Chicken Chowder