Recipe

Chicken Corn Chowder Recipe


Chicken Corn Chowder Recipe
This is a favorite when it's cold outside. I usually make it when we get out of school for a snow day and have plenty when we have to go back to work!

Softballcoa

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Ingredients
  • 4 chicken breasts (cooked and diced)
  • 2 cans cream corn
  • 3 cans corn (1 yellow and 2 white) drained
  • 2 cans cream of celery soup (low fat)
  • 1 can cream of chicken soup (low fat)
  • 1 cup diced carrots
  • 3/4 cup celery (peeled and diced)
  • 1 small onion (diced)
  • 3 large chicken bullion cubes
  • 12 cups water
  • 6 medium potatoes (peeled, diced and cooked firm)
  • 1 tsp celery seed
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp rosemary
  • 1 tsp butter
  • Optional: 8 oz shredded monterey jack and colby cheese

Directions
  1. Dissolve bullion cubes in water in a stockpot and add carrots and bring to a boil.
  2. Saute onions and celery in butter and add to stockpot.
  3. Add all other ingredients except potatoes and cheese and cook 15-20 minutes on med-high heat.
  4. Mash a few potatoes and add to thicken, then add remainder of potatoes.
  5. Turn heat down to med-low and cook another 10 minutes.
  6. Serve with cheese (optional) stirred into each bowl.

Not quite what you're looking for? See more Soup And Stew / Chowders
Comments


Yum.


This sounds great thanks! Wonder what a few chopped jalapeƱos would do?!!


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