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chicken and corn chowder

(1 rating)
jcrow216 avatar
Recipe by
Janet Crow
@jcrow216
Quinwood, WV

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.

►
(1 rating)
yield 4 -6
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For chicken and corn chowder

  • 2 lg
    chicken breast (you need 3 c. shredded)
  • 1
    onion, chopped
  • 1
    carrot, peeled and chopped
  • 1 stalk
    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
    hot sauce

How To Make chicken and corn chowder

  • 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.
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