Saturday, June 23, 2018

Vineyard Chicken and Corn Chowder

One thinks of chowder as being made exclusively with seafood but that's not always the case.  Since getting this cool book from Thrift Books I have been planning lots of soup and chowders for our work week lunches.

I don't especially like running out for lunch.  The heat index has been miserable lately so getting in the car isn't enjoyable.  Yesterday on the way home the heat index was 105 F - yikes!  Eating a hearty chowder in the A/C is fine with me.


This was very easy to prepare and gave us a couple of lunches and one starter course.


Vineyard Chicken and Corn Chowder 

4 ounces of bacon, chopped (I didn't use it) 
1 large onion, chopped 
3 celery stalks, thinly sliced 
3 cups water 
1 1/2 pounds chicken (I used rotisserie) 
salt, to your taste 
about 4 cups chopped peeled potatoes 
3 cups fresh corn, or frozen corn. (I used fresh) 
1 1/2 cups half-n-half 
2 teaspoons sage 

 Cook bacon in large heavy pot or Dutch Oven for about 15 minutes. Drain and reserve drippings in the pot. I just skipped to melting butter and then adding the onion and celery. 

If you are using raw chicken add it to the pot with the celery and onion, then add the water and salt. Cook 30 minutes until the chicken is done. 

Add potatoes, cover and cook over medium heat until tender, about 15 minutes. If you are using rotisserie chicken just toss the chopped pieces in the pot. (If you have cooked a chicken then start shredding it and add in the pot.)

 Add corn, half-n-half and sage. Stir in reserved bacon if you used it. 

 Linking up with  Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday. Check out her Cold Cucumber Soup with Yogurt HERE

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  1. I saw this book and passed on it because I thought there would be seafood in all the chowders but after seeing your post I'm thinking about getting the book. That recipe sounds good!

  2. I definitely am not a chowder person - so this book would not work for me. Regardless if its seafood or not- just not a fan of chowder!! Glad you enjoyed

  3. Even in the A/C I kind of like cold salads for lunch in hot weather, but that’s a very tempting recipe for cooler weather. It’s interesting that people think chowder is only seafood ... corn chowder is definitely not news to me! The term actually just refers to soup made with a cream or milk base that’s thickened, I think.

    best... mae at

  4. I could eat soup every day! But no A/C = soup only half the year. That chowder looks really good.

  5. I haven't had chowder since we were in San Francisco last year. I could make some seeing as though it is definitely soup weather here right now

  6. I can't get our family to be much interested in soups during the hot summer days, but this sounds perfect for football nights this fall! The best part is it is super easy! Thanks for sharing!

  7. I do have soup occasionally in hot weather, but cold soups are also a good option. Chowder is yummy, but Bob doesn't much like fish, so corn and potatoes work.

  8. I have so much to learn. I thought all chowders had seafood! Have a great week. Cheers from Carole's Chatter

  9. I love a good chowder and eat them all year-round. This one looks very tasty--I can't wait to see more from the book. Thanks for sharing it with Souper Sundays this week.

  10. Now this is the kind of chowder recipe I could use! J doesn't really like to go out to lunch either as there is a very limited number of places near his office and he loves soup. I've made Barefoot Contessa's corn and chicken chowder recipe which is similar but it makes a vat and is kind of a pain. This looks much more user friendly!

  11. Thanks, all, for the nice comments! I'll answer questions and comment at your place today.



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