chicken corn chowder
Here is another fabulous recipe from the people at Pillsbury. You can buy a similar soup from Campbell's but nothing beats homemade. Photo by: http://www.nxtbook.com/nxtbooks/gm/bestrecipesever_vol21no9/#/52
prep time
40 Min
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 package (10 oz.) frozen sweet corn
- 2 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 2 medium baking potatoes, peeled & cut into 1/2 inch cubes
- 2 cups chicken broth from progresso 32-oz. carton
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups shredded cooked chicken
- 3/4 cup chopped & drained roasted red bell peppers (from 7 oz. jar)
How To Make chicken corn chowder
-
Step 1In a 12-inch nonstick skillet, heat the corn over medium-high heat for 5 minutes, stirring occasionally until lightly browned; set aside.
-
Step 2In a large saucepan, heat oil over medium-high heat. Cook onion in oil for 5 minutes, stirring occasionally until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover, simmer for 12 minutes or until potatoes are tender.
-
Step 3Meanwhile, in another saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken, and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Serve hot.
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