Don't miss another issue…      Subscribe

Chicken and Corn Chowder


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!















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)


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

Add review





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

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed