Corn Chowder Recipe (VIDEO)
Fresh Corn Chowder loaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights.
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Corn Chowder Video Tutorial:
Corn chowder is quite a treat when fresh corn is abundant. We love to use both the kernels and the stripped cobbs for sweet corn flavor. This corn chowder has the creamy richness of a Potato Soup and the addition of tender corn and bacon makes every bite memorable.
Ingredients for Potato Corn Chowder:
The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.
- Corn: on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions).
- Potatoes: we use Yukon gold potatoes for their tender waxy texture which is perfect for a chowder.
- Carrot, Celery, and Onion: this trio is critical to adding flavor and we use them in just about every soup recipe.
- Bacon: Sauteeing the bacon adds and then cooking the veggies in the bacon grease adds wonderful flavor and we use the cooked bacon to garnish the soup. No one will resist that bacon topping!
- Chicken Broth, Milk & Cream: These are the base of the corn stock. We simmer the shucked cobbs in this combination for a deeply delicious chowder base.
- Cayenne Pepper: this simple seasoning is all you need plus salt and black pepper of course.
How to Easily Remove Corn Silk:
After the corn is shucked, it’s important to remove the silk threads for the smoothest consistency. The easiest way to remove corn silk is to brush the corn with a firm bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.
What is Corn Stock?
Using the whole cob of corn will give you the best-flavored corn stock. Allowing the stripped cobs to simmer for 20 minutes with the broth, cream, and milk draws out every bit of rich and sweet flavor from the corn. After discarding the cobs, you are left with really delicious corn stock.
Time-Saving Tip: set the corn broth to cook at the same time you are making the chowder.
How to Make Corn Chowder:
Once the corn stock is made, the steps for making corn chowder are simple. Watch the video tutorial above and you will be a pro in no time.
- Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.
- Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.
- Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.
- Add corn stock into the pot and simmer until potatoes are tender.
- Serve in warm bowls garnished with bacon and chives.
When Corn is Not In Season:
Fresh corn on the cob and especially local produce will give this chowder the best flavor. For winter corn chowder or when fresh corn is not available, try these instead:
- Frozen Corn: frozen is usually produced at the peak of freshness so it will work and will save you some time. Since you won’t have the cobs for making corn stock, add a 15 oz can of creamed corn for a tastier broth.
- Canned Corn: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.
More Corn Recipes:
If you love corn, these corn recipes are the best way to use up sweet fresh corn.
- 15-minute Corn on the Cob – Our go-to boiled corn recipe
- Corn Salad – with avocado and the best (EASY) dressing
- Grilled Corn – with irresistible lemon dill butter
- Instant Pot Corn on the Cob – juicy and perfect every time
- Mexican Street Corn – the topping is mouthwatering good
Corn Chowder Recipe
Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder:
- 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (1 1/2 cup)
- 1 large carrot, cut into 1/4" dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces
- 2-3 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste
- 2 Tbsp Chives, chopped, to garnish
Instructions
How to Make Corn Stock:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made as per recipe except subbed 1/2 tsp. dried red chilies for cayenne…..was excellent and would definitely make again. In fact went out to buy more corn on the cob and will freeze for future soups. I don’t believe I’ll make my older version again lol.
Hi Donna, good to know that you liked this recipe!
I modified slightly by cooking the veggies in butter and then adding cooked, shredded chicken towards the end. I had never made corn stock before but gave it a try and it was delicious! The soup was so flavorful and satisfying!
Sounds good! Good to know that you liked this soup!
Hello, I can’t wait to try it. I don’t have a dutch oven, can I do it instant pot? What should I adjust ot how else could I do it?
Thank you
Hi Annie, I haven’t tested it that way but my guess the cook time will be closer to 10 minutes in the instant pot if you do try it, but I think it’s worth an experiment and you could use the saute function to keep everything in the same pot! If you try it out, let me know how it goes.
This looks absolutely delicious. My son is allergic to dairy. I know I can get a non-dairy heavy cream. I am wondering what non-dairy milk you would recommend to maintain the flavor profile?
Hi Allison, If you wanted to make it dairy-free, it might be worth experimenting with canned coconut milk if you wanted that creamy look or texture, or make it a soup instead of a chowder and leave out the dairy. I hope you love corn soup!
I followed the recipe exactly and it was spectacular. Only problem is I live alone!
Glad you loved this recipe, Joan. You can also reduce the servings in this recipe and it will convert the ingredient list for you if you need to cut back on the number of servings. Just hover your cursor over the serving number in red and slide right or left. 🙂
This is a wonderful soup! I’m a bit milk intolerant so I used a cup of mixed half and half and cream and left out the milk entirely. It was so delicious and family friendly.
I’m so happy you enjoyed that. Thank you for sharing that with us, Claire!
Amazing! I’ve made this three times and it’s SOOO good! I follow the recipe exactly and then at the end I take two big spoonfuls of soup in a slotted spoon so the broth drains and I blend it up until it’s consistency is like corn bread mix and pour it back it. It really enhances the taste. It’s definitely one you need to try. I’ve even made it back to back, when one batch was gone I made another… it’s that good.
Thank you for following the recipe as it is, we’re so happy that you loved the result!
Absolutely delicious. Made it exactly as written and we all loved it.
That’s so great, Tricia! I’m happy it was a hit.
Delicious!
Instead of regular bacon, I cut up a Canadian Bacon roast into chunks and sauteed it in bacon fat before adding the onion. Left out the potato and carrot but added a brick of cream cheese, a large tablespoon of curry powder as well as pepper and chili flakes. No salt needed as the back bacon roast had plenty. Fresh corn and vegetable broth simmered for the same amount of time and every bite was a delight!
Hi Angela! That sounds wonderful! So glad it was delicious. Thank you for sharing your experiment with the recipe. 🙂
Natasha – you’re “krashchyy”! I always have something new I want to try out on my family. The kids loved this corn chowder. They have asked for it for school lunches too! Dyakuyu
Hi Lynn! I’m so glad they loved it. Thank you for the review. 🙂
This chowder was delicious! We grilled the corn in the husks first. Wow!! The smokiness definitely came through in the best way. I added jalapeño as well. This is a keeper!
I’m so glad you found a keeper, Tricia! That’s so great! Thank you for sharing your great review with me!
Thanks for all the recipes. My question is if I leave out the onion will it change the flavor? Love onions but covid has ruined my taste for certain things and that is one. I’ve been looking for a corn chowder and this looks like the one. Thank you
Hi Sharon. I think it will still have a good flavor without the onion. Let us know how you like this recipe! 🙂
I live in rhode island and the native corn is at every farm, today it finally rained so i made this receipe, it came out amazing, i thank you for such a great idea…
You’re so very welcome! I’m glad you finally got the chance to make this recipe. 🙂
Hi Lindy
I live in Rhode Island too. I’m making this chowder today with Rhode Island native corn. It’s delicious,,
I’m planning on making this corn chowder for the weekend. Can leftovers be frozen?
Hi Sherry, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
It looks like scallions not chives on top. This is a good idea!
One of the best soups ever! I made this as close to the recipe as I could. My wife is very selective about her food choices and doesn’t usually like vegetable centric dishes or soups. She loved this dish. We had a corn chowder at a local restaurant a week ago and enjoyed it. Wanting more, I found your recipe. I found all of the vegetables at the farmers market yesterday and made your dish last night. Epic dish with all super fresh vegies, corn picked same day, made to the recipe.
Sounds good and the recipe is so versatile so that’s alright to change it up a bit according to the preference of your wife. I hope you’ll both enjoy all the recipes that you will try!
To be honest, it kind of drives me crazy when people totally change a recipe, but here I am doing it myself. I followed everything exactly except using heavy cream and whole milk because we try to eat light most of the time. Instead I used 2% milk and a can of fat free evaporated milk. I also had some rotisserie chicken left over so added that for protein. It was amazing! Thickened nicely. Will make it again since fresh corn is now in season. Thanks!
You’re welcome, Toni. I don’t mind if you guys make some minor changes as long as the major and important ingredients are still there. Thanks for the good feedback!
Hi Natasha, just a thought but I bet you could boost the flavor of the broth by scraping the bare corn cobs before boiling to get the “corn milk” the stock as well.
Hi Laurie! Thank you for sharing that with us. 🙂
Added a package of turkey smoked sausage cut in half inch dice. Family loved it.
That’s just awesome! Thank you for sharing that!
I love this as is, but sometimes (like today) I use this a base for my Southwestern chicken corn chowder. I basically make it the same way, but I add some cooked chicken, a can of green chilis, and some taco seasoning to give it a soutwestern taste. It’s delicious!
Thank you so much for sharing that with me, Dawn!
I made this with a ham bone from the gazed Easter Ham.
It was mouth watering and the aroma was unbelievable. Just ask the neighbors.
Nice to know that it was a huge hit!
Do I have to add chives? Would it change the flavor if not added?
The chives add great flavor, Ruth. But if you prefer to leave them out, that is fine.
I am making a big ham this weekend. Wondering how you used the hambone to make the chowder. It sounds like your chowder was amazing!
This has had my mouth watering for several days but I needed to go to the grocery store. Do you think it would work well with pork sausage?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I added corn starch to thicken a little. I also added garlic thyme and two cans of crab meat. Best soup I ever made!
Yum! Thank you so much for sharing that with me, Jennifer!
I love this recipe, but wanted to see if anyone had added crab meat. So glad I found your comment that you had added it to this recipe, and the quantity. Thanks!
Sounds like a real winner! Thank you very much!! I want to try that this week with frozen corn. We buy fresh corn from the Amish family less than a mile away from us. They have 7 girls. The oldest one is 13. The 10 year old is much sharper with the cash register than a lot of Walmart cashiers! When I husk the corn and there is silk left over I say that is a bonus, extra fiber!
Thank you so much for sharing that with me, Daniel! I bet it is so good fresh off the farm!
Yup, it is good fresh off the farm! Early in the season we got 3 dozen ears for a cookout with our 4 grand children. We usually had very little left overs. Then later on there were some leftovers which we froze. Sounds like a lot of corn but 2 are football players. One is a linebacker over 6 foot. Takes a lot of grub!
Sounds awesome!
Have made several of your recipes and they have all been fantastic especially the many different soups. Thanks for all your hard work and delicious ethnic recipes, much appreciated.
Happy to hear that you’re enjoying my recipes, Jim!
hello. how would you make this soup vegetarian?? would it still be yummy?
Hi Allison, feel free to experiment. I think it will still be delicious if you do a vegan version of this recipe.
I also used vegetable Better than Boullion instead of chicken stock
Yummy !!! I used Turkey bacon instead of regular bacon. Because there is no pan drippings I used butter to sauté the trio of veggies.
Thank you
Sounds great! Thanks for sharing that with us, Jackie.
I looked over all of the comments and reviews and still have not found out if you can freeze this chowder. Can this be frozen?
I have not tested this but one of our readers said this soup freezes very well.
I make this soup often and do not put the heavy cream in until the end. When its ready, I freeze the amount I want to keep and add the cream when thawed. I add cream to the amount we will be eating freshly made.
Thank you so much for sharing that with us!
This chowder is definitely on the menu this weekend! It looks amazing! Has anyone created a vegetarian version by omitting the bacon?
I hope you love this recipe, Hannah! We love it with bacon, but it should work without it also!
This is the best corn chowder ever! Part of our rotation. Thank you!
Aaaw, thank you for this short and sweet review!
I’ve made this many times, and it’s always a hit! One question- can this be adapted to be made in a slow cooker?
Hi Aga, I have not tested this in a slow cooker to advise. If you experiment though, I would love to know how you like that!
Sounds divine! I’m a bit confused about folks saying it froze well. Don’t the potatoes get too mushy once the chowder is frozen??????? And does the heavy cream separate after it’s been frozen?????? Anyone have those issues?????
Hi Lynne, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
You knocked this one out of the ballpark! I used 2 cans of corn (it almost equals to 15oz in Canada) + 1 can cream corn. I also used my stick blender to smooth it out nicely. I added 1 chicken breast in there (shredded) because it was sitting in the fridge. And I added the bacon to the whole soup since I cooked the bacon for the soup and I plan on freezing the soup. Wow! This soup is a keeper. I was worried there wasn’t a ton of spices in there, but the soup was really flavourful and filling!
Thank you for the wonderful review, Jeanna!
So delicious!! Didn’t have corn on the cob so boiled milk, cream and broth with a cup of frozen corn (not sure if it did anything for the flavor). Made the rest of the recipe as is and it was out of this world! Loved it! Will definitely make again! Thank you Natasha for another great recipe!
Thank you so much for sharing that with me, Linda! I’m glad you enjoyed that!
So good and easy!
Thank you!!!
I just used frozen corn – still awesome !
Thanks for the review, Maria!
If we’re using the canned corn version, should we still simmer the broth and heavy cream etc for 20 minutes without the cobs? Or just skip making the stock altogether and and them into the pot when it says add stock?
Thanks!
Hi Shawn, if using canned corn and cream corn, you do not have to do that step at the beginning.
Flavor was very good but there was too much liquid. I should have added the cream first and then decided on how much milk. I think the 1 1/2 c. milk made it too liquidy, at least for my taste.
Hi! You can thicken it with cornstarch, boil it down a bit or add less liquid. I hope you love the recipe!
Was delicious! I used 2 cans corn 1 can creamed corn. I also added smoked paprika and dill, and a tablespoon of melted butter as well.
It was what I had on hand. It came out fabulous! Thank you!
Nice one, Theresa! Great to hear that you substitutions worked well in this recipe. Thanks for your review.
First time making corn chowder..this was delicious.
Thinking of adding some cooked lobster next time.. any thoughts suggestions?
Yum! I’m so glad you loved it! I bet this would be amazing with lobster! I’d love to know how you like it if you experiment!
Added pre cooked lobster meat from local fish market, first I lightly warmed up in sauté pan with minimal amount of butter, then added to chowder to fully warm up. Delicious! Great recipe even without lobster!!
That’s just awesome! Thank you for sharing your wonderful review, Sheila!
Just made this soup tonight. Added 1 extra slice of bacon, a little extra onion and it was amazing! Will definitely be making this, this winter.
Sounds great, I’m happy to know that you enjoyed it!
This recipe was excellent with some tweaks to make it more chowder-like. I used canned corn and added an extra can of whole kernel corn, but only used 1c of chicken broth instead of 4c. I’d recommend only adding 1/8 tsp cayenne with these changes.
Hi Haley, thank you for sharing some of your tweaks with us. We appreciate your review and suggestion!
Thank you Natasha! This corn chowder was delicious. Made it with fresh corn on the cob. So good that I Went out searching for more corn on the cob to freeze to try this recipe later in the winter, and I made another batch today.
That sounds like a great plan, Susan! Thank you for sharing your review with us, we appreciate it.
I actually froze 4 fresh ears of corn in September; today I made the chowder and it was perfect in February.
Thanks for sharing that with us, Debby. Good to hear that you liked this recipe!
Loved this! I’ve never added cayenne before – it really made the flavours pop!
Glad you loved it!
Perfect corn chowder! I upped the bacon and added it into the soup at the end instead of using as a garnish, and added extra cayenne. Yum! A household favourite!!
That sounds so yummy, thanks for the great review and feedback.
Absolutely are in love with this recipe. We came home from a trip and three hours later I had found your recipe, went to the store and made this amazing soup! So easy to make and so delicious!
That makes me so happy to hear, thank you so much! This one is my fav corn chowder recipe.
I am currently making this and it smells amazing! Thank you for sharing this recipe. I was just wondering, how many days ahead can this be made if I were to serve it at a dinner party?
It’s so yummy, your guests will love it, it can sit for up to a week in the fridge.
Best corn chowder. I put the bacon right in to the chowder.
Wonderful flavor.
Oooh yum! Sounds delicious!
Great recipe. Very flavorful. My husband asked for 3 bowls and kept saying how good it was. Thanks!
That’s so great! It sounds like you have a new favorite, Carol!
I just finished this and it is amazing! I love soups and love to try all different kinds, I saw this recipe and WOW DELICIOUS
I’m so happy to hear that! Thank you for sharing your great review, Tammy!
Amazing! Best corn chowder ever. Making the corn stock is key. So much flavour. I substituted the cayenne for smoked paprika and also added a few garlic cloves and diced red pepper. Natasha, your recipes never fail!
Thank you for that lovely feedback, Rose! I’m so happy you enjoyed it!
Delicious! I doubled the recipe so I did not sauté the veggie in all the bacon fat about half, I used 5% cream to cut back on the fat and I simmered the corn cobs for an hour to try and extract more flavor. I also added 2 tsp garlic to the veggies.
Thank you so much for sharing that with me, Tammy!
This was amazing!! I don’t like bacon so I used cubed ham instead. Love all of your recipes!
I’m so happy you’re enjoying my recipes, Deborah!
I made this and it was amazing! I did scrape the cooled cobs for corn that was left on the cob. Reminded me of the texture of creamed corn. Do you think I could freeze it? Since it’s sweet corn season, I’d like to take advantage of fresh corn.
Happy to know that you loved this recipe! I haven’t tested that but one of our readers wrote great feedback about freezing this recipe.
I just made the corn chowder and added cooked chicken, OMG it’s great !!!
Oh I bet that was so good! Thank you so much for sharing that with me.
Made this with local farmstand corn and it tasted great. My version didn’t look as thick as yours so I added a slurry near the end to help. Was a big hit.
Thanks for your comments and review, Kathryn!
I’ve been craving corn chowder as it’s started getting a little cooler. This recipe was awesome! I chose to blend some of the soup to make it creamier. Next time, I may try to blend more potato and less of the corn itself. I love the sweet crunch of corn in my chowders.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Katie!
Made it yesterday. The best corn chowder due to fresh corn on the cob availability. I left out the Cayenne because I didn’t have any.
I’m so glad you enjoyed this chowder, Suzanne! Thank you for sharing that wonderful review!
This was delicious! Thanks for the awesome recipe!
You’re welcome! I’m so happy you enjoyed it, Jessie!
I made the chowder with roasted corn and almond milk and it was fabulous. It is my go to dish when we have a soup and salad dinner.
So glad to hear that, Mary! Thanks for your good comments and feedback.
Made this tonight with coconut milk instead! Also added a bay leaf and sprig of thyme. It was great! Even better than I had hoped, and will definitely use the coconut milk again.
That’s so great, Peyton! I’m so glad you enjoyed this recipe!
I’m so glad you enjoyed it, Peyton!
Best corn chowder I have had. Brilliant about cooking cobs in stock. Will be a favorite from now on.
I’m so happy to hear that! Thank you for sharing your great review, Diane!
Does this soup freeze well?
Hi Lisa, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
This was absolutely delicious. I made a few substitutions based on what I had on hand. I used a small bag of frozen corn (750g), full fat coconut milk and liquid smoke (instead of the bacon). I took an immersion blender to it all and left it a bit chunky. Amazaballs. Thank you so much for posting!
You’re welcome! I’m so happy you enjoyed it, Trish!
Loved this. My husband can’t eat dairy so I tried oat milk, but honestly, I think I’d just switch out and make a roux with the bacon fat next time to thicken it a bit. The flavors were terrific and if you blend a cup or so of the corn and potatoes, it’s more than creamy enough without the cream and milk. Wonderful recipe. Glad I just found your site!@
Thank you so much for sharing that with me, Sharon! I’m so happy you discovered my blog also! Welcome!
I had leftover uncooked sweet corn that a purchased several days earlier. I didn’t think it would be good to cook it on the grill so I followed your recipe and made chowder. Wow, it is perfect and so sweet it could be desert!
I’m so glad you gave this recipe a try, Kay! That’s just awesome! Thank you for sharing your wonderful review!
I love this soup and it has become to my go to corn soup. To enjoy it off season I cut the corn off the cob and freeze it along with the cobs and then thaw it and just prepare it according to recipe directions. What a treat in winter!!
That’s so great! It sounds like you have a new favorite, Shirley!
Corn chowder for dinner…yummy. Thanks for the wonderful recipe!
You’re welcome! I’m so happy you enjoyed it, Pam!
Can this creamy corn chowder be made without dairy? Is there a suitable substitute?
Hi Walt, I think that would still work. If you wanted to make it dairy-free, it might be worth experimenting with canned coconut milk if you wanted that creamy look or texture, or make it a soup instead of a chowder and leave out the dairy. I hope you love corn soup!
Should I boil the fresh corn cobs first and then remove the kernels to proceed to making the stock?
Hi Chrissy, you remove the corn kernels from the cobs before cooking them. Make sure your ad blocker is turned off so you can watch the video tutorial towards the top.
Thank you! I had the same question. Totally would’ve cooked them if I had to guess.
Great recipe thank you. I added chicken and replaces the potato’s with gnocchi. Crazy good.
Yum! Craving this today – we had a rainy day! I’m so glad you enjoyed this recipe, Duane! Thank you for sharing those substitutions with us; I bet this is so good with gnocchi!
It says there’s a video for this recipe but I haven’t seen a video link for it.
Otherwise it’s a great recipe. Although I’ll be omitting the cayenne pepper as I never buy it. I also might add diced chicken to this.
Hi Caitlyn, See the title “Corn Chowder Video Tutorial:” within the recipe post. The video is right below that which is right below the main recipe photo. I hope that helps.
I enjoyed this recipe and so did my husband! My one suggestion would be to make a note in the recipe to omit the cayenne pepper for those sensitive to spice. It ended up having a spicy kick to it and my kids couldn’t eat it. I was so disappointment. 😭but the recipe is delish I will just omit it next time.
Hi, thank you for the feedback, however, there was only 1/4 tsp of cayenne in the recipe and normally it is super mild in the soup and not spicy. You can omit it if you are very sensitive to spice, or did you possibly add too much?
Once again, another delicious recipe. The flavor has good and just enough heat with the cayenne pepper. The only thing I did different was I used red potatoes instead of Yukon Gold. Will make again for sure.
Thank you so much for sharing that with me, Mattie!
I think I am going to put the chicken in too.
Great idea, Andrei! I have not tried that yet to advise, but I think it is worth experimenting with. It could be delicious if you add chicken pieces and a little more seasoning since it already has broth.