• Ashley

Chicken and Corn Chowder

Updated: Dec 7, 2020

We think the fire ants have gone into hibernation; we haven't seen any for a while. Our new annoying bug is the eye gnat (it is literally called that). This lovely bug likes to fly into your eyes, nose, and your ears. I've always hated flies, but these gnats are much worse. I have found a little concoction that we put outside on the patio and in the house. We have killed quite a few. The gnats are so small they get through the screen if you have your windows open. We are filling up a fly trap bag in 2-3 days; there is a gross amount of flies. I've also found a bug spray that will keep scorpions away!

Now that you are grossed out by all my bug friends, let's talk about soup...

This soup has such amazing flavor. This is Paizley's favorite soup. We usually have ham and cheese, Stromboli when we have this soup. I will post the recipe one day. 

I love garlic, but I like to buy the big container at Costco that is already minced for you. I love things to be homemade, but sometimes you need something to be fast. Life is always hectic at my house. If you use the Costco container, 1/2 teaspoon of the minced garlic equals 1 clove of garlic. Enjoy!

Chicken and Corn Chowder


1/4 cup onion, diced

12 small carrots, sliced

4 cloves garlic, minced

3 cups frozen corn

4 cups chicken broth

2 skinless chicken breasts, cooked and shredded

2 cups potatoes, peeled and diced

2/3 cup heavy cream

2/3 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons cornstarch

1/2 cup cold water


In a large pot, add the broth, potatoes, carrots, onions, garlic, salt, and pepper. Bring to a boil and let simmer for about 20-30 minutes; until the potatoes and carrots are no longer crunchy. Next, add the corn, chicken, milk, and heavy cream; let this cook for a couple of minutes until the corn is warm. Combine cold water and cornstarch in a small bowl, whisk together. Pour into the boiling soup to thicken. Use a whisk to keep cornstarch from clumping; stir with a whisk for a few minutes. Serve with french bread. 

Slightly adapted from

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