Chicken, Corn & Edamame Chowder with Roasted Potato

Jan 16, 2012 by

I’ve made chowder once before and by all means it was okay. But when I came across a recipe by a fellow Food Blogger by the name of Nami of Just One Cookbook, I had to give it a try. The main difference between this recipe and the one I had done previously, was the use of Rotisserie Chicken and Roasted Potatoes. Those two by themselves sound like pure yum, and then I made a soup out of it.

Nami’s version called for a cup of Heavy Cream as the thickening agent for this recipe. To substitute, I was prepared to make a roux of some kind on the fly, but thankfully, Nami was able to tell me her quick trick (as listed in the recipe) in under 140 characters while I was preparing the chowder. Yay Nami! I omitted the bacon (I know, maybe next time) and added Edamame for a nice pop of colour and because I like the added fibre and protein :-)

I can’t tell you how happy I was to make this chowder. I look forward to making it again. I will not omit the bacon, though ~ that’s a promise :-) Here is my amended recipe below.

Chicken, Corn & Edamame Chowder with Roasted Potato

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 13 minutes

Yield: 6-8


  • 12 Baby Red Potatoes, halved
  • 6 Pearl Onions
  • 3 Cloves Garlic, halved
  • 3 Tbsp Olive Oil
  • 2 X 900ML Cartons Low Sodium Chicken Broth
  • 2 Cups (cooked) shredded white meat from Rotisserie Chicken
  • 1 Can Cream Style Sweet Corn
  • 1/2 Cup Frozen Edamame, thawed
  • 1 Tbsp dried Thyme
  • Salt & Pepper to taste
  • 3/4 Cup Warm Milk (I used 3% but you can use 2% also)
  • 2 Tbsp Butter
  • 2 Tbsp Unbleached, all-purpose flour


  1. Preheat oven to 375F
  2. In a medium bowl, toss potato, onion and garlic in olive oil, season with salt and pepper
  3. Place on a parchment lined baking sheet and roast for 40 minutes. Set aside.
  4. In a large dutch oven, bring chicken broth to a boil and add chicken, potatoes, corn and thyme.
  5. Return to boiling state and remove excess fat from the surface. Repeat as necessary.
  6. Add Edamame and reduce to a simmer
  7. In a small skillet, melt butter over a medium heat
  8. Add flour and combine with a whisk, about a minute
  9. Gradually, add warm milk and whisk until a thickened consistency is achieved, and the flour is cooked, about 3-4 minutes
  10. Add this mixture and stir gently to combine. You are aiming for a creamy texture.
  11. Season with Salt and Pepper to taste.
  12. Allow to simmer for about 10 minutes more
  13. Serve and enjoy with crusty bread


This chowder was just lovely!

Chicken, Corn & Edamame Chowder with Roasted Potato


Have a wonderful week!

Related Posts Plugin for WordPress, Blogger... read more