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chicken corn chowder

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Here is another fabulous recipe from the people at Pillsbury. You can buy a similar soup from Campbell's but nothing beats homemade. Photo by: http://www.nxtbook.com/nxtbooks/gm/bestrecipesever_vol21no9/#/52

(1 rating)
yield 6 serving(s)
prep time 40 Min
method Stove Top

Ingredients For chicken corn chowder

  • 1 pkg
    (10 oz.) frozen sweet corn
  • 2 Tbsp
    olive oil
  • 1 lg
    onion, chopped (1 cup)
  • 2 md
    baking potatoes, peeled & cut into 1/2 inch cubes
  • 2 c
    chicken broth from progresso 32-oz. carton
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1 1/2 c
    half and half
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 3 c
    shredded cooked chicken
  • 3/4 c
    chopped & drained roasted red bell peppers (from 7 oz. jar)

How To Make chicken corn chowder

  • 1
    In a 12-inch nonstick skillet, heat the corn over medium-high heat for 5 minutes, stirring occasionally until lightly browned; set aside.
  • 2
    In a large saucepan, heat oil over medium-high heat. Cook onion in oil for 5 minutes, stirring occasionally until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover, simmer for 12 minutes or until potatoes are tender.
  • 3
    Meanwhile, in another saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken, and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Serve hot.
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