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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