CHICKEN CORN CHOWDER

CHICKEN CORN CHOWDER
CHICKEN CORN CHOWDER

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups cooked chicken breast

  • 2

    tablespoons extra virgin olive oil

  • 1

    tablespoon butter

  • 1

    large sweet onion, chopped

  • 3 or 4

    medium red potatoes, 1/2" cubes

  • 3

    cloves garlic, minced

  • 1

    red bell pepper, seeded and chopped

  • 4

    tablespoons flour

  • 2

    cups chicken broth

  • 1/2

    teaspoon salt

  • pinch cayenne pepper

  • pinch thyme and sage

  • 1

    14-15oz can cream style corn

  • 1/2

    cup heavy cream or evaporated condensed milk

Directions

In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, bell pepper, and potatoes for 5 minutes, adding garlic last. Stir in flour, broth, seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender. Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); DO NOT BOIL. Make sure the chowder is the desired consistency: Add one Tablespoon of Flour to thicken, Cook for another 10 minutes after adding flour to prevent a raw flour taste. Add 2 Milk one Tablespoon at a time to thin out. Makes 4 servings

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