Rustic Farm-Style Chicken Corn Chowder
This soul-warming chowder combines tender shredded chicken, sweet corn, and fluffy homemade ribbles in a rich, comforting broth. Perfect for cold days when you need a bowl of pure comfort food that feeds the family and warms the heart.
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Servings: 8
Calories: 385kcal
Ingredients
For the Chowder:
- 1 whole chicken 3-4 lbs
- 1/8 lb 4 tablespoons butter
- 6-8 small potatoes peeled and cubed
- 3-4 cans 15 oz each kernel corn, drained
- Salt to taste
- Black pepper to taste
- Fresh parsley to taste chopped
- 3-6 hard-boiled eggs
For the Ribbles:
- 1 cup all-purpose flour
- 1 egg
- Salt and pepper to taste
- 2-3 tablespoons water if needed
Instructions
- Place whole chicken in a large pot and cover with water. Bring to boil, then reduce heat and simmer for 1-1.5 hours until chicken is tender and falling off the bone.
- Remove chicken from pot and set aside to cool. Reserve the chicken broth in the pot.
- Once chicken is cool enough to handle, remove and discard skin and bones. Shred chicken meat into bite-sized pieces.
- Prepare ribbles by mixing flour, egg, salt, and pepper in a bowl. Mix until it forms a crumbly dough. Add water if mixture is too dry.
- Return shredded chicken to the pot with broth. Add butter, cubed potatoes, and corn.
- Bring mixture to a boil, then reduce heat to simmer. Season with salt, pepper, and parsley.
- Crumble ribble dough into small, irregular pieces and drop into the simmering chowder.
- Simmer for 1 hour, stirring occasionally to prevent sticking.
- Chop hard-boiled eggs and stir into chowder just before serving.
- Taste and adjust seasoning as needed before serving hot.
Notes
- Make sure to reserve plenty of chicken broth when cooking the chicken - you'll need it for the base of your chowder.
- Ribbles should be irregular and lumpy - don't worry about making them uniform, as the rustic appearance is part of the charm.
- Hard-boiled eggs can be prepared ahead of time and stored in the refrigerator for up to one week.
- For richer flavor, use a mix of butter and chicken fat skimmed from the broth.
- Chowder can be made ahead and reheated, but you may need to add more broth as ribbles will continue to absorb liquid.
- Freeze leftover chowder for up to 3 months, though the texture of potatoes may change slightly upon thawing.
- For extra corn flavor, use the liquid from one can of corn instead of draining it all.
Nutrition
Serving: 1.5cup | Calories: 385kcal | Carbohydrates: 42g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g