corn chowder soup

Name: Corn Chowder Soup
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 2 cup(s) chicken broth (canned works great); 1 can(s) cream of cheddar soup; 1 can(s) cream of celery soup; 1/2 cup(s) chopped celery; 1 small - onion chopped; 1 can(s) creamed corn; 2 - chicken breasts, boneless and skinless; 1/4 cup(s) olive oil, extra virgin; 2 tablespoon(s) butter; 2 tablespoon(s) old bay seasoning; 1 tablespoon(s) chopped parsley; 1 teaspoon(s) salt and pepper; 1/2 cup(s) frozen corn;thawed

(1 RATING)

41 Pinches

Linda Franklin

Roanoke, VA

Updated on Jan 4, 2011

What tastes better than soup in the winter? This is a winner and so easy to fix. Add a crispy roll or piece of Italian bread, romaine salad...the perfect meal!

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prep time 20 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

2 cups chicken broth (canned works great)
1 can cream of cheddar soup
1 can cream of celery soup
1/2 cup chopped celery
1 small - onion chopped
1 can creamed corn
2 - chicken breasts, boneless and skinless
1/4 cup olive oil, extra virgin
2 tablespoons butter
2 tablespoons old bay seasoning
1 tablespoon chopped parsley
1 teaspoon salt and pepper
1/2 cup frozen corn;thawed

How To Make corn chowder soup

Step 1

In a large soup pot, add olive oil, butter onions and celery. Saute for 5 minutes, stirring frequently. Add corn and simmer 2 minutes.

Step 2

Meanwhile, Boil in salted water the 2 chicken breasts until cooked. Depending on size about 7-10 minutes. Cube and set aside. Add soups to soup pot into the softened vegetables, stir until creamy and well mixed. Add chicken and cream corn. Simmer just until it begins to bubble. Add spices. (May add more spice as desired.) Stir well. Serve nice and hot, topped with shredded Cheddar cheese.
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