Menu Enter a recipe name, ingredient, keyword...

Chicken Corn Chowder

By

This soup is a cream base soup with a basic corn chowder recipe and addition of a mushroom medley.

Rate this recipe 4.1/5 (15 Votes)

Ingredients

  • Broth:
  • 6-8 cups of water
  • 15 white mushrooms (chopped)
  • 1 red pepper (diced)
  • 2 large potatoes (chopped)
  • 1 cup of frozen corn
  • 1 cup of mushroom medley (porcini, shiitake,yellow bolete, oyster)
  • 1 onion (diced)
  • 2 tablespoons of crushed garlic
  • 2 chicken breasts (chopped into small pieces)
  • 2 tablespoons of olive oil
  • Spices:
  • Spice however you would desire. Suggestions:
  • 2 tablespoons of oregano
  • 2 tablespoons of basil
  • 2 tablespoons of rotisserie chicken spice
  • 2 tablespoons of sweet mesquite spice
  • 1/2 teaspoon of mustard powder
  • Salt and pepper to taste
  • Roux:
  • 1/2 cup of butter
  • 1/2 cup of flour
  • 1 cup of milk
  • 1 cup grated cheddar cheese

Details

Servings 14
Level of difficulty Average
Preparation time 50mins
 Cooking time 120mins
 Cost Average budget

Preparation

Step 1

Cook chicken in a frying pan with oil. Prepare all vegetables while chicken is cooking.

Step 2

Add water to a large pot (Dutch oven) with vegetables, spices and cooked chicken and turn the pot on medium heat.

Step 3

Prepare the roux. Melt butter into a medium sauce pan on medium heat. Once melted add flour and whisk together. Add milk to thick mixture. Once the mixture is heated, add cheese.

Step 4

When the roux is completed add it to the broth by using a medium stiffness spatula.

Step 5

Mix the roux until it is blended into the soup and heat for 1.5 hours on low heat mixing occasionally.

​

You'll also love

Chef Tips and Tricks

VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

Review this recipe

Crockpot or stovetop- Chicken corn chowder Shrimp and Corn Chowder