It’s soup and stew season at my house. And definitely don’t forget chowders! Chowders are great on a cold night. This chicken chowder recipe is not only great tasting but also very quick to make!
You’ll never get anything like this out of a can from the grocery.
It’s tasty, quick and easy. 3 most beautiful words when you’re thinking about a weeknight meal.
Give it a try and this easy, comforting, hearty chowder will become one of your “soup staples”. Terrific recipe!
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Corny Chicken Chowder
Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and chopped
2 tablespoons all-purpose flour
3 cups milk
2 cups chopped, cooked boneless skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn
Directions
Melt the butter in a large Dutch oven over medium heat. Add the onion, celery and jalapeno and cook for 3 minutes or until tender, stirring frequently.
Add the flour and cook for about 1 minute, stirring constantly. Stir in the milk and the remaining ingredients.
Bring to a boil, then reduce the heat to a simmer and cook until thick, about 5 minutes.
More recipes you might enjoy.
Paula Deen Old Time Beef Stew
Cabbage Patch Soup
Southwest Shrimp and Corn Chowder
Recipe based on one by Derf
Photo by PaulaG