EASY CHICKEN CORN SOUP RECIPES RECIPES

EASY CHICKEN AND CORN CHOWDER RECIPE | ALLRECIPES

Easy Chicken and Corn Chowder Recipe | Allrecipes image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories Corn Chowder

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, CarbohydrateContent 49.9 g, CholesterolContent 77.1 mg, FatContent 22 g, FiberContent 4 g, ProteinContent 15.2 g, SaturatedFatContent 13.2 g, SodiumContent 489.3 mg, SugarContent 3.1 g

EASY CHINESE CORN SOUP RECIPE | ALLRECIPES

Easy Chinese Corn Soup Recipe | Allrecipes image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories Vegetable Soup

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 (1 cup) servings

Number Of Ingredients 5

Ingredients

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, CarbohydrateContent 24.1 g, CholesterolContent 48.2 mg, FatContent 1.9 g, FiberContent 1.5 g, ProteinContent 5 g, SaturatedFatContent 0.6 g, SodiumContent 409 mg, SugarContent 4.3 g

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