Cheesy Chicken Corn Chowder

chicken-corn-chowder

It is freezing outside today and nothing warms you like soup. This chicken corn chowder is delicious and hearty. Serve it with a slice of good crusty bread and it becomes a meal all on its own!

This is also a great way to use up any leftover chicken and it freezes very well!

To make it, you will need:

  • 3 cups chicken broth
  • 2 cups peeled & diced Yukon Gold potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1-2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 bag (12 oz) frozen corn
  • 2 cups shredded Cheddar-Jack cheese (or you can use plain Cheddar)
  • 2 cups diced cooked chicken (you can use the leftover chicken from the chicken noodle soup recipe)

Directions:

  1. In a 4-qt stockpot, heat the olive oil. Add carrots, celery and onion and cook until they begin to soften – about 2-3 minutes
  2. Add chicken broth and bring to a boil. Reduce heat and add the potatoes, salt and pepper. Cover pot and simmer for about 12-15 minutes, until potatoes are tender.
  3. While the broth is simmering, melt butter in a medium saucepan. Add flour and wisk until smooth. Slowly stir in the milk. Bring to a boil then reduce the heat and cook and stir for about 2 minutes or until the mixture has thickened.
  4. Add the butter/flour/milk mixture, chicken, corn and cheese to the chicken broth. Cook and stir until heated through.
  5. Serve with a nice crusty bread!

Do you have a favorite recipe for chicken corn chowder?

Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder

Ingredients

  • 3 cups chicken broth
  • 2 cups peeled & diced Yukon Gold potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1-2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 bag (12 oz) frozen corn
  • 2 cups shredded Cheddar-Jack cheese (or you can use plain Cheddar)
  • 2 cups diced cooked chicken

Instructions

  1. In a 4-qt stockpot, heat the olive oil. Add carrots, celery and onion and cook until they begin to soften - about 2-3 minutes
  2. Add chicken broth and bring to a boil. Reduce heat and add the potatoes, salt and pepper. Cover pot and simmer for about 12-15 minutes, until potatoes are tender.
  3. While the broth is simmering, melt butter in a medium saucepan. Add flour and wisk until smooth. Slowly stir in the milk. Bring to a boil then reduce the heat and cook and stir for about 2 minutes or until the mixture has thickened.
  4. Add the butter/flour/milk mixture, chicken, corn and cheese to the chicken broth. Cook and stir until heated through.
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