If you’re craving a bowl of something warm, comforting, and incredibly satisfying, this Chicken & Corn Chowder is exactly the kind of recipe that hits the spot. It’s creamy without being heavy, packed with tender chicken, sweet corn, carrots, and simple pantry ingredients — the kind of real‑life, weeknight‑friendly meal we all need more of.
This chowder comes together quickly, uses everyday staples, and fills your kitchen with that “someone’s cooking something delicious” smell. Whether you’re feeding one, two, or a whole table, it’s a hearty, feel‑good soup that tastes like it simmered all afternoon… even though it didn’t.
Perfect for chilly nights, busy days, or anytime you want a comforting homemade meal without a lot of fuss or muss. This is an old family favorite that I think you will enjoy!
- 1 (1/3 kg/3lb) cut up chicken (you can use a whole one and cut it up or use already cut up chicken.)
- 6 cups (1 1/2 liter) of water (Cold water from the tap.)
- 1 medium brown onion, peeled and sliced (cooking onion)
- 3 medium stalks celery with leaves, chopped (about 1 1/2 cups) (I cut into a fine dice.)
- 1 medium carrot, peeled and chopped (Again, I cut into a fine dice.)
- 2 tsp salt
- Black pepper
- 1 sprig thyme (No fresh thyme? Use about 1/2 tsp dried thyme.)
- 1 (418g/17oz) tin of creamed corn
- 2 hard boiled eggs, finely chopped
- 1 cup (120g) plain all-purpose flour (Do not use self-rising flour.)
- 1/4 tsp salt
- 1 large free range egg
- Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme. (Use cold water.)
- Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender. (Don't skip skimming off the foam. It can spoil your soup if you leave it in.)
- Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones. (I use a slotted spoon to remove the chicken from the broth.)
- Cut the chicken into bite sized bits.
- Skim any fat from the broth and discard. (I find some folded up paper towels work very well at skimming off any fat.)
- Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
- Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot. (Only add the rivels about ten minutes before you wish to serve the soup. They can over-swell and make the soup claggy if left for too long. ONLY add as many as you think will be sufficient to thicken up the soup. You will not need to use all of the mixture. Discard any that doesn't get used, or freeze it for another time. )
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or techniques required to make the chowder.
- Gather all of your ingredients together before you begin so that you don't leave anything out by mistake.
- Use only the freshest and finest ingredients.
- Only add the rivels if you are planning on eating this the same day that you make it. They tend to swell up and make it a bit stodgy to leave overnight. If there are only a few of you, take out the amount that you want to save for another day and only add some rivels to what's left.
- Don't over season. As the chowder cooks the broth will condense a bit and flavors will become stronger.
- Only add the boiled egg if you think it is something you will enjoy. My family personally does not enjoy the texture.
- If you are not a fan of rivels, use rice or noodles in their place.
Chicken & Corn Chowder
This is a great crowd pleaser and perfect for these colder days we are having. An old old recipe that never fails to please. My children always loved this. Rivels are tiny dumpling which are easily made and added just a few minutes prior to serving. The soup can be frozen before the rivels are added for future meals. Simply add the rivels once the soup is heated through.
Ingredients
- 1 (1/3 kg/3lb) cut up chicken
- 6 cups (1 1/2 liter) of water
- 1 medium brown onion, peeled and sliced
- 3 medium stalks celery with leaves, chopped (about 1 1/2 cups)
- 1 medium carrot, peeled and chopped
- 2 tsp salt
- Black pepper
- 1 sprig thyme
- 1 (418g/17oz) tin of creamed corn
- 2 hard boiled eggs, finely chopped
- 1 cup (120g) plain all-purpose flour
- 1/4 tsp salt
- 1 large free range egg
Instructions
- Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme.
- Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender.
- Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones.
- Cut the chicken into bite sized bits.
- Skim any fat from the broth and discard.
- Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
- Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I can't believe it is Sunday again. These weeks are really rolling around quickly. Here I am with another Meals of the Week post! This is the day that I like to share all of my tasty main meals which I have enjoyed over the past seven days!
I have been doing this for a few years now. It is something which I really enjoy doing and something which many of you enjoy also. As a person who lives on their own I like to keep a record of what I eat and I also like to be accountable for what I eat and manage my grocery bill/store cupboard as best as I can.
It can be really difficult to cook for just one person and keep it all interesting. I never want to be that person who only eats from tins or frozen ready meals. As long as I can, I want to cook for myself exciting fresh and delicious meals on a daily basis. I do have my daughter living with me at the moment and that is making it a bit more exciting.
I like to use up all that I have in the larder, freezer, refrigerator, and keeping a weekly record like this helps me to be accountable. Cooking for yourself doesn't have to be difficult or boring. Nor does it have to be expensive. Each week I try to use up all of my resources and to have the least amount of waste as possible.
These are only my main meals. For breakfast I usually have toast or cereal and on a rare occasion a muffin or maybe even a pancake. I eat my main meal at noon most of the time unless I am eating out or with my family. For suppers (which is my lunch) I tend to have salads or sandwiches, maybe soup, and yes sometimes I will have a bowl of cereal.
Lately, because Eileen is with me, we have been eating our main meal later in the afternoon and then munching on some fruit in the evening. She will usually grab herself a tea and snack while she is out on her visits with her CSS workers during the daytime.
I can tell you that I am never bored with any of my meals and I hope that by my sharing what I eat on a weekly basis, I can help you to plan your meals and menus as well! So here you go, these were our meals for the past week!
.JPG "Smal Batch Fried Chicken")
SUNDAY, April 5th - Easter Sunday
This was my church's Spring Conference weekend and my sister doesn't celebrate Easter really so I picked up some chicken for us to enjoy at Mary Browns. I took it over to my sister's as I thought she would also enjoy a day off. Nobody was complaining about that! We had fried chicken, taters, gravy, salad, biscuits and then apple pie for dessert. It was a real treat for everyone!
In it's place I am sharing my recipe for Small Batch Fried Chicken, which you can do either in the oven or the air fryer. This is crisp, moist and delicious with a nice blend of spices and a crispy crumb coating. It is a small batch recipe, but can very easily be doubled. I like to serve it with some type of potato or rice and a vegetable and or salad on the side! This makes a great meal!
MONDAY, April 6th - Hawaiian Hash
I had a bit of ham leftover from the weekend and decided to use the leftovers and make a vintage recipe from one of my Vintage cookbooks. Hawaiian Hash. This tasty recipe came from an old cookbook from the 1952 called Martha Logan's Meat Cookbook.
It was fabulously tasty. It had a base of chopped cooked ham and sweet potatoes that are mixed with some mustard laced pineapple juice, topped with pineapple, brown sugar and butter, and then baked to delicious perfection. I hadn't expected it to taste as good as it did, but it was really lovely! We were both pleasantly surprised!
We enjoyed this with some baked beans on the side, some rolls, and were really happy with our meal!
TUESDAY, April 7th - Macaroni Cheese & Tomato Bake for two
Can you spell comfort food? I treated myself to some real comfort food on Monday. I love macaroni and cheese and this is one of my favorite ways to make it. What you have here is a delicious tomato based macaroni casserole with a lush creamy cheese sauce poured over top. Baked until the tomatoes come bubbling up through the creamy sauce. So delicious.
I always add a buttered cracker or bread crumb topping. You can access the full sized recipe here. This is such a delicious recipe that I included it in my English Kitchen cookbook. Everyone loves it. In fact this is one of Eileen's favorite all time meals.
We enjoyed this with this fabulous Cheddar, Apple & Walnut Salad. This is a delicious combination of fresh greens, crisp sweet apple, toasty walnuts and sharp cheddar cheese. Add to that a really tasty and rich creamy curry yogurt and lime dressing and you have a beautiful combination indeed!
WEDNESDAY, April 8th - Dinner out with the family
We had quite a day on Wednesday. I ended up having to having to take my daughter to the emergency room at the local hospital as she was hemorrhaging. We spent most of the day there getting sorted. They managed to tame the bleeding some and she insisted that she wanted to go out to supper with my father and sister. She really enjoys that. I thought it couldn't hurt, after all she was only going to be sitting, so I gave in to her and we went.
She had spaghetti & meatballs with a salad on the side. My sister had a burger and sweet potato fries. Dad had a one piece fish and chips. I had the haddock dinner. In it's place I am sharing my recipe for Homestyle Baked Haddock. This is one of my favorite ways to prepare fish. Its a really simple way to prepare any kind of white fish. Tender and perfectly cooked and seasoned fish topped with a crisp and buttery cracker crumb topping. When I cook this at home I always serve it with mashed potatoes and vegetables.
THURSDAY, April 9th - Crockpot Creamy Veggie Chowder
I had to take Eileen back to the ER for a hemoglobin check on Thursday morning. I knew it was going to be another long waiting period, so I popped a delicious soup into the crock pot before we left. I was right to do that as we were there for all of the morning and into the afternoon.
This is such a simple soup. Just a bit of this and a bit of that, thrown into the crockpot. I have a small crockpot that makes just enough for two of three people. This was delicious and also used up the half can of cream corn that I had in the freezer.
We made the meal a bit heartier by adding some grilled cheese sandwiches on the side. It was more than enough. You can't beat a soup and sandwich supper every now and then.
FRIDAY, April 10th - Juicy Turkey Burgers
Eileen and I both fancied a burger on Friday and so I made us my Juicy Turkey Burgers. Truth be told I enjoy a turkey burger much more than a beef burger. These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them. Moist, tender and beautifully flavored.
I enjoyed mine on a bun with some mayo, sliced tomato, sliced onion and a slice of Swiss cheese on top. Eileen skipped the tomato. She had hers with salad and potato chips on the side. I skipped the potato chips and just had the salad. We were both very happy with our meals.
SATURDAY, April 11th - Coconut Chicken Curry
I was out shopping for most of the morning so I just made us a chicken curry for our supper on Saturday. We both really love curries and this one is a favorite recipe of mine.
Fabulously fruity and rich, and is not overly spicy. It really boasts some beautiful flavors, and is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak! It uses the zest and juice of a fresh orange. It really is delicious.
We enjoyed this with some rice and vegetables on the side.
And there you have it my Meals of the Week for the past week. As you can see I ate very well indeed and there was not a lot of repetition from past weeks. I even managed to use up a few bits from the freezer! I wonder what the deliciousness of the next week will hold! We shall see!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
If you’re craving something warm, comforting, and perfectly spiced, this Gingerbread Cake for One is the little treat you’ll want to keep in your back pocket. It captures all the nostalgic flavors of classic gingerbread — molasses, cinnamon, ginger, nutmeg, cardamom, and cloves — but in a quick, single‑serve cake that bakes up soft and fragrant in just minutes. No leftovers, no fuss, just a cozy dessert made exactly for the moment you need it.
This small‑batch gingerbread is ideal for small families, last‑minute cravings, or anytime you want the taste of homemade gingerbread without baking a whole pan. It’s simple, satisfying, and wonderfully delicious — the kind of recipe that makes your kitchen smell festive, even on an ordinary day.
Whether you enjoy it plain, dusted with icing sugar, with some warm lemon curd on the side, a dollop of whipped cream, or warm with a drizzle of single cream, this little cake delivers big comfort in every bite.
- 3 TBS plain all-purpose flour
- 1 TBS soft light brown sugar, packed
- 1/4 tsp baking powder
- 1/2 tsp powdered ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp grated nutmeg
- 1/8 tsp ground cardamom
- 1 TBS molasses
- 1 TBS milk
- 2 tsp oil (can use any kind of oil you wish, coconut, canola, sunflower, etc.)
- 1/2 to 1 tsp icing sugar to dust on top
- warmed lemon curd to serve (optional)
- Butter a 4 ounce baking cup really well. Set aside. (You can also use a non-stick cooking spray.)
- Whisk the flour, baking powder and all of the spices together in a bowl along with the brown sugar. Mix to combine well together. (I use a wire whisk for this and really make sure everything is evenly mixed.)
- Add the milk, molasses and oil. Mix everything well together until smooth. (Again I use my small wire whisk.)
- Pour into the prepared baking cup. (I would recommend a deeper cup than a shallow one with a wider surface.)
- Microwave for anywhere between 45 seconds to 1 minute. It all depends on the strength of your microwave. (Check at 45 seconds and do note that it will continue to cook a bit after you take it out of the microwave so less is really more.)
- Serve warm, dusted with icing sugar if desired. A bit of warmed lemon curd goes nicely drizzled on top.
- Read through the recipe several times before beginning.
- Assemble all of your ingredients prior to beginning.
- Measure everything precisely as per the recipe ingredients list.
- Follow the timings. It may take slightly less time or even longer depending on the strength of your microwave oven.
- For a deeper molasses flavor use soft dark brown sugar
- Use a deep ramekin rather than a wide and shallow one to give the best results.
Gingerbread Cake for One
This tasty gingerbread cake cooks in about a minute in the microwave. Moist and delicious. A bit of warmed lemon curd on the side goes very nicely.
Ingredients
- 3 TBS plain all-purpose flour
- 1 TBS soft light brown sugar, packed
- 1/4 tsp baking powder
- 1/2 tsp powdered ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp grated nutmeg
- 1/8 tsp ground cardamom
- 1 TBS molasses
- 1 TBS milk
- 2 tsp oil (can use any kind of oil you wish, coconut, canola, sunflower, etc.)
- 1/2 to 1 tsp icing sugar to dust on top
- warmed lemon curd to serve (optional)
Instructions
- Butter a 4 ounce baking cup really well. Set aside.
- Whisk the flour, baking powder and all of the spices together in a bowl along with the brown sugar. Mix to combine well together.
- Add the milk, molasses and oil. Mix everything well together until smooth.
- Pour into the prepared baking cup.
- Microwave for anywhere between 45 seconds to 1 minute. It all depends on the strength of your microwave.
- Serve warm, dusted with icing sugar if desired. A bit of warmed lemon curd goes nicely drizzled on top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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