CHICKEN CORN CHOWDER SOUP RECIPES

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CREAMY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Creamy Chicken Corn Chowder Recipe: How to Make It image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

CREAMY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Creamy Chicken Corn Chowder Recipe: How to Make It image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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