Chicken and Corn Tomato Chowder

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Momma’s Inspiration

God, is it hard to put titles to recipes. Especially when you just make things up as you go. Bare with me friends, cuz this creamy tomato chowder is brimming with veggies, shredded chicken, vibrant corn kernels, and I would even say it’s pretty healthy and definitely versatile.

I actually adapted the recipe from something my mom makes. Shout out to the true chef in the family! She makes this saucy drumstick stew filled with falling apart chicken drumsticks, potatoes, and tomato sauce. I had been remaking it for a while with added carrots, celery, and other veggies, when I thought “You know, we always leave the veggies behind…” What did I do to stop that nonsense? I blended them up! We ended up with a creamy chowder that we poured over rice, had as taco fillings, and I straight up had as soup. My husband isn’t a fan of soup… Strange how a bed of rice completely changes the taste…

Anyways, if you’re interested in this pleasant experiment, check out the recipe below!

Making a Different Meal with the Same Dish

You know me, I can’t have the same dish too many times, I get bored real quick, no matter how good it is! So I varied it up by making tacos with a Pineapple Salsa and serving it over rice.

Chicken and Corn Tomato Chowder


  • 6 Quart Pot
  • Knife
  • Cutting Board


  • 1 Tbspn Olive Oil
  • 1 Large Onion (2 Cups)
  • 1 tspn Salt
  • ¼ tspn Pepper
  • 3 Cloves Garlic (1 Tbspn)
  • 4-5 lbs Drumsticks
  • 1 lb Carrots
  • 3 Idaho Potato (2 Cups)
  • 15 oz tomato sauce
  • 2 cups of water
  • 1 Tbspn Oregano
  • 1/2 Tbspn Thyme
  • 1 Jalapeno (1 Tbspn)
  • 15 oz Corn Kernels


Total Time: 55 minutes

Servings: 10 servings.

  1. In a large pot on medium heat, add olive oil and sauté onions until translucent.
  2. Add salt, pepper, and minced garlic until fragrant, about 2-3 minutes.
  3. Add in drumsticks, carrots, potatoes, tomato sauce, water, oregano, and thyme. Simmer for about 30 minutes, until potatoes are fork tender and chicken is fully cooked.
  4. Remove chicken and shred using a fork to pull away from bone.
  5. Blend the liquid with potatoes and carrots. I found blending on the smoothie setting useful because it’s so chunky.
  6. Add everything back into the pot, and add corn kernels and minced jalapeno. Cook for another 10 minutes until corn is fully cooked and serve.

Get Creative! Let me know how you changed this creation up, or used it for another dish!