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Chicken Corn Chowder
Course:
Main Course, Soup
Servings:
0
Author:
Diana Smith
Ingredients
2
boned and skinned chicken breast halves
4
medium potatoes
peeled & diced
1
large onion
diced
16
ounces
creamed corn
canned or frozen
32
ounces
whole kernel corn
frozen
2
cans evaporated milk
16
ounces
chicken broth
canned
4
tablespoons
butter
salt and pepper
to taste
Instructions
Cook chicken breast halves in chicken broth. Remove chicken and dice.
Reserve broth.
Saute onion in butter in large pot. Stir in 1/4 cup flour until smooth
and whisk in chicken broth. Add remaining ingredients including diced
chicken and simmer (Do not boil) for about 30 minutes until potatoes are
done and it reaches desired consistency.
Notes
NOTES : More chicken broth may be needed. Garnish with crumbled bacon, cheese, or chives.
Recipe By: Diana Smith