Chicken corn chowder.....kinda

★★★★★ 1 Review
NicoleMonnier avatar
By Nicole Monnier
from Reno, NV

My mom makes this whenever we have all day to watch it. It is so yummy that we have had leftovers for a day or less. Note that all of the ingred. are for a lot of people and you can make it smaller to fit your household.

serves 8-10


  •   1 large
    chicken+bag of chicken breasts
  •   4 box
    chicken broth
  •   10 c
    water(enough to cover the chicken)
  •   2 pkg
    small carrots, cut into thirds
  •   4 stick
    chopped celery (hearts only)
  •   2 tsp
  •   2 tsp
  •   2 tsp
  •   1 or 2 small
  •   1 tsp
    salt and pepper to taste
    seasoned salt
  •   2 clove
  •   5 lb
    red potatoes
  •   4 can(s)
    creamed corn
  •   3 can(s)
    mushroom soup
  •   1 qt
    whipped cream
  •   2 can(s)
    evaporated milk

How To Make

  • 1
    Put one whole chicken and the bag of chicken breasts into a large pot then add chicken broth and water until covered.
  • 2
    Add carrots, celery and onions (all cut up), then add oregano, rosemary, thyme, bay leaf, basil, salt and pepper, seasoned salt, and garlic.
  • 3
    Bring to a boil and cook until chicken is cooked all the way through, remove and stick in the fridge to cool down to cut later. Add the potatoes (again cut up) creams corn and cream of mushroom soup.
  • 4
    Add cream if needed to thicken, Cut up the refrigerated chicken add it back to the pot then bring to a boil and add in the evaporated milk

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