Chicken and Corn Chowder

Janet Crow

By
@jcrow216

I am a huge fan of any kind of soup, stew or chowder. This one is just full of all kinds of goodness and my family just loves it.


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 large
chicken breast (you need 3 c. shredded)
1
onion, chopped
1
carrot, peeled and chopped
1 stalk(s)
celery, chopped
4 Tbsp
butter
1
clove garlic, minced
4 Tbsp
all purpose flour
28 oz
chicken broth
1 c
milk
1 1/2 c
frozen whole kernal corn
1
russet potato, cut into 1/2" cubes
1/2 tsp
basil
1/2 tsp
salt
1/2 tsp
black pepper
1/4 tsp
cayene pepper
1 c
shredded cheddar cheese
4-5 dash(es)
hot sauce

Directions Step-By-Step

1
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook until the chicken has cooked through (about 25-30 minutes). Remove from pot, let cool and shred, set aside.
2
In a dutch oven, melt the butter over med. high heat. Add in the onion, carrot and celery, cook till tender (about 6-7 minutes) add in the garlic and cook, stirring for 1 minute. Add the flour to the veggie mixture and stir to combine well. Add the chicken broth and the milk, stir well. The mixture will thicken slightly, but will not be too thick. Reduce the heat to medium and add the potatoes and the corn and cook for 15 minutes or until the potato is tender. Add the seasonings, and cheese. Stir in the shredded chicken and cook for 5 minutes to warm the chicken. Season to taste with the hot sauce before serving.

About this Recipe

Course/Dish: Chowders, Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern