Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Chunky Cheezy Chicken Corn Chowder

Print recipe & shopping list
Chunky Cheezy Chicken Corn Chowder
Submitted by:
Makes: 10 servings adjust
A hearty chowder that satisfies the soul!



  • 8 cups Potatoes, Chopped
  • 2 Carrots, Chopped
  • 3 Celery, Chopped
  • 1 medium White Onion, Chopped
  • 2 cups Fresh Button Mushrooms, Sliced thick
  • Olive Oil
  • Canola Oil
  • Garlic, However much you like, it's a personal thing. I tend to add nearly the whole bulb

Step 1

All the veggies and potatoes are in the pot on medium high (more on high) with a generous dose of olive oil and some canola oil to loosen it up. Add a splash of your chicken stock to give it some moisture and put a lid on it! You'll want to stir it about every 5 mins or so to prevent overbrowning.


  • 5 Spicy Italian Sausage, or Mild, up to you. casings on

Step 2

Give your veggies a good stir, add more stock if needed, and toss your sausages in there to cook through. Slap a lid on it!

Step 3

Chunk up the chicken into chunky bite size pieces. Be sure to save the bones and skin and the veggie scraps for future chicken stock.

Step 4

You'll want to cube up your cheese.

Step 5

Also open up your cans of corn and the soup.

Step 6

Test one of the bigger hunks of potatoes in your pot now. It should be fork tender by now. Remove your sausages and slice them up.


  • 4 Dried Whole Bay Leaves
  • 2 tablespoons Roasted Red Pepper & Garlic, Premade Spice mix by Clubhouse
  • 2 tablespoons Dried Ground Oregano
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Ground Cumin
  • 2 cans Corn Kernels
  • 1 can Canned Cream Corn
  • 1 can Mushroom Soup, yes really..
  • 2 tablespoons Montreal Steak Spice, Premade Spice mix by Clubhouse
  • 2 tablespoons Dried Basil
  • 2 cups Milk, Approximate
  • 8 cups Chicken Stock, approximate. Use homemade stock if you can! BIG difference
  • 1 teaspoon Red Chili Flake, Optional

Step 7

Add all spices and about 2 cups of milk, and all the canned goodies. Add chicken stock to cover. Bring it to a simmer.


  • 1 Cheddar Cheese, One Block, use an "Old" Cheddar for the sharpness
  • 1 Precooked Chicken, I buy the rotissary chickens from the grocery store. All the work is done for you! You could roast your own bird if inclined (save that carcass for stock!) Chop chicken meat, all of it, into bite sized pieces

Step 8

Once the liquid is good and hot again, add the chicken and sausage, and the cheeze cubes. Give it a super good stir and let simmer for about 15 mins.

Step 9

If you find your chowder too runny, mash some of the potatoes up (or use a stick blender) to release some tater starch and thicken it up
Kitchen Monki sign up