chicken corn chowder.....kinda
(1 RATING)
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.
No Image
prep time
cook time
method
---
yield
8-10 serving(s)
Ingredients
- 1 large chicken+bag of chicken breasts
- 4 boxes chicken broth
- 10 cups water(enough to cover the chicken)
- 2 packages small carrots, cut into thirds
- 4 sticks chopped celery (hearts only)
- 2 teaspoons oregano
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 1 or 2 small bayleaves
- 1 teaspoon basil
- - salt and pepper to taste
- - seasoned salt
- 2 cloves garlic
- 5 pounds red potatoes
- 4 cans creamed corn
- 3 cans mushroom soup
- 1 quart whipped cream
- 2 cans evaporated milk
How To Make chicken corn chowder.....kinda
-
Step 1Put one whole chicken and the bag of chicken breasts into a large pot then add chicken broth and water until covered.
-
Step 2Add carrots, celery and onions (all cut up), then add oregano, rosemary, thyme, bay leaf, basil, salt and pepper, seasoned salt, and garlic.
-
Step 3Bring 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.
-
Step 4Add 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Chicken Soups
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes