cheesy chicken corn chowder
(2 ratings)
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This is a recipe I came up with for a quick winter's night supper. So warm and creamy, and great with a mixed greens and tomato salad and crusty bread! Don't let the canned diced potatoes fool you. The chowder isn't starchy and the potatoes hold together so nicely!
(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For cheesy chicken corn chowder
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1 Lg canlowfat chicken broth
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1/4 cunsalted butter
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1 qthalf and half
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1 cancreamed style corn
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2 candiced canned potatoes
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2 cloveminced garlic (more or less to taste)
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1 Tbspitalian seasoning
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2 tspsea salt (more or less to taste)
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1 tspfinely ground black pepper (more or less to taste)
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2 Tbspextra virgin olive oil
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1 lbdiced chicken breast or 1 large can of chunk chicken breast
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8 ozshredded mild cheddar cheese
How To Make cheesy chicken corn chowder
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1Combine first nine ingredients in a dutch kettle or a four quart heavy saucepan, over low to medium heat.
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2While this is heating, sautee the chicken breast meat in a little extra virgin olive oil. When it is no longer pink and the juices are clear, using a slotted spoon, transfer the chicken to the chowder mixture. If you are using canned chunk chicken, simply drain and add to the chowder mixture.
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3When all of the chowder ingredients are heated through (I wouldn't advise heating over medium high or high heat, as you will scorch it) and all of your flavors have come together, gradually add the shredded mild cheddar cheese, and stir until it's melted. Now have a great lunch or dinner!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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