corn chowder soup
(1 rating)
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What tastes better than soup in the winter? This is a winner and so easy to fix. Add a crispy roll or piece of Italian bread, romaine salad...the perfect meal!
(1 rating)
yield
4 -6
prep time
20 Min
cook time
45 Min
Ingredients For corn chowder soup
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2 cchicken broth (canned works great)
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1 cancream of cheddar soup
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1 cancream of celery soup
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1/2 cchopped celery
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1 smallonion chopped
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1 cancreamed corn
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2chicken breasts, boneless and skinless
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1/4 colive oil, extra virgin
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2 Tbspbutter
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2 Tbspold bay seasoning
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1 Tbspchopped parsley
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1 tspsalt and pepper
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1/2 cfrozen corn;thawed
How To Make corn chowder soup
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1In a large soup pot, add olive oil, butter onions and celery. Saute for 5 minutes, stirring frequently. Add corn and simmer 2 minutes.
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2Meanwhile, Boil in salted water the 2 chicken breasts until cooked. Depending on size about 7-10 minutes. Cube and set aside. Add soups to soup pot into the softened vegetables, stir until creamy and well mixed. Add chicken and cream corn. Simmer just until it begins to bubble. Add spices. (May add more spice as desired.) Stir well. Serve nice and hot, topped with shredded Cheddar cheese.
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