CREAMY CHICKEN CORN CHOWDER RECIPE RECIPES

Name: Creamy Chicken Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings.
Ingredients: 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

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

Ingredients

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 CORN CHOWDER RECIPE | MYRECIPES

Creamy Corn Chowder Recipe | MyRecipes image

This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.

Provided by MyRecipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 Servings

Number Of Ingredients 12

Ingredients

6 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
3 medium red potatoes, diced
1 (1 lb.) bag frozen corn kernels, thawed
1 teaspoon dried thyme
Salt and pepper
⅓ cup all-purpose flour
6 cups chicken broth
1 bay leaf
1 cup half-and-half

Steps:

In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
Remove bay leaf and stir in half-and-half. Cook until warmed through.

Nutrition Facts : Calories 213 calories, CarbohydrateContent 22 g, CholesterolContent 18 mg, FatContent 12 g, FiberContent 4 g, ProteinContent 7 g, SaturatedFatContent 5 g, SodiumContent 472 mg

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