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Chicken and Corn Chowder

 
12

It was 20 degrees here in the south and my hubby was stuck working out in it so I wanted to make a nice hot soup for when he came home. This soup is a hearty bowl of goodness and was loved by the whole family!

Yield

12

servings

Prep

30

min

Cook

45

min

Ready

1

hrs

 

Ingredients

For Soup:
1 Large Onion diced
1 Large Bell Pepper diced
Some celery (big handful) diced
2 cups sliced Carrots
4 cups of corn (less or more depending on how much you want)
6 small red potatoes cubed (less or more depending on preference)
6 boneless skinless chicken breast (can leave whole to break up in big chunks or cube it for smaller bites)
1/2 block of cream cheese
2 cups shredded cheddar cheese
1 cup Milk
About 8 cups Water
Salt, Pepper, Red pepper, pinch of Rosemary and dash hot sauce

For roux:
3 tbsp butter
2 tbsp avocado oil
3/4 cup of all purpose flour (I use Bobs Red Mill Gluten Free blend)

Directions

1) Place chicken, onions, peppers and celery in pot w/ water ¾ full 2) Season w/ Salt, Pepper, Red pepper and a pinch of Rosemary 3) Boil covered until chicken is cooked 4) Cook all roux ingredients in seperate pan on low to medium heat, stiring continuously so doesn't burn. May need more flour or oil depending on consistency. Should be a little thinner than peanut butter texture 5) Add slightly browned roux to big pot of soup 6) Add carrots, potatoes and corn to boiling soup 7) Add cream cheese and milk 8) Once everything is incorporated and vegetables soft, add hot sauce and shredded cheese 8) Taste to make sure seasoning to your liking (may need more of something) All Done!

 

* not incl. in nutrient facts

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Comments

happyzhangbo

Sounds so yummy! It's freezing cold here too, so maybe I will make this chowder for lunch today! Thanks for an awesome recipe that's perfect on a cold winter day. Happy Cooking :)

over 6 years ago
 

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