Quick and easy weeknight recipe when you need to get something started earlier in the day and keep it warm. This is a perfect comfort food dish for a rainy day!
When I cook soup in our house it has to be hearty! Otherwise my growing teens look at me sideways and say something like “we are just having soup for dinner?” I learned quickly to always have some form of bread on the side and a healthy carb in the soup.
This is one of their favorites. It is a quick and easy soup for a rainy day or just when you need something that can be kept warm for a few hours. We have rotating sports practice and game schedules so it works well for us in a crock pot.
You can also add any “toppers” that you want. It is pictured in this post “as is”, but below are some items that are nice if you want a little something extra on top.
- Real Bacon Bits and Pieces
- Shredded Sharp Cheddar Cheese
- Tortilla Strips
- A dollop of sour cream
I like to prepare my chowder in a deep stock pot and transfer to my crock pot to keep warm. I do this mainly because my best crock pot was one inherited from my grandmother and it is circa 1970. That thing gets extremely hot and even on low you have to be careful. I have kept it simply because I am certain that modern models do not get this hot.You can also build your chowder in the crock pot if you like and skip the pot.
Creamy Chicken and Rice Corn Chowder
- 1 cup rice, (jasmine or brown)
- 1 rotisserie chicken, cooked
- 1 tablespoon olive oil
- 3 stalks celery, chopped finely
- 1 large yellow onion, diced
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 cup whole milk
- 5 cups chicken broth, low sodium or one large container
- 1 14 oz can corn, creamed
- 1 14 oz can corn, kernel
- 3 cloves garlic, pressed
- 1 tablespoon ground black pepper to taste
- 1 tablespoon salt to taste
- Place rice in a rice cooker or prepare according to directions and set cooked rice aside. Remove meat from rotisserie chicken and chop into small pieces. Set aside.
- Chop celery and onion and place in small pan with olive oil. Cook on medium high for 2 minutes until they begin turning gold in color.
- In a large stock pot, combine butter and flour over medium heat and stir until well combined. Add broth and milk to the mixture and whisk until well incorporated.
- Add rice, chicken, both types of corn, garlic, salt and pepper to the stock pot. Stir until well combined. Cook for another 10-15 minutes until warmed through or transfer to a crock pot and place heat to low if you need to keep it warm for a while.
- Serve with rolls of your choice. Store remaining chowder in airtight container. Can be stored in refrigerator for up to 5 days and frozen for 2 months. Enjoy!