chicken and corn chowder
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.
prep time
30 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 large chicken breast (you need 3 c. shredded)
- 1 - onion, chopped
- 1 - carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 tablespoons butter
- 1 - clove garlic, minced
- 4 tablespoons all purpose flour
- 28 ounces chicken broth
- 1 cup milk
- 1 1/2 cups frozen whole kernal corn
- 1 - russet potato, cut into 1/2" cubes
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayene pepper
- 1 cup shredded cheddar cheese
- 4-5 dashes hot sauce
How To Make chicken and corn chowder
-
Step 1Place 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.
-
Step 2In 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.
- 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!
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