Marilee’s Corn Chowder
By: Marilee Johnson
Published: Thursday, March 3, 2011 - 2:51pm

Ingredients




1/2 cup onions
1 tablespoon butter
2 cans chicken broth (14 oz.)
2 cups peeled potatoes cut into 1 ″ pieces (or you can use Yukon Gold or 1 can whole kernel corn drained (15 oz.)
1 can cream corn (15 oz.)
1 1/2 cups – 2 milk (I use 1% but you can use whatever you want)
1 can cream of mushroom soup
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Salt to taste
Cayenne pepper to taste
2 medium chicken breasts cooked

Preparation

1 Grill or bake chicken breasts until done.  Let cool and cut into 1/2″ pieces or shred it.  If you shred it, it tends to thicken the chowder more.  While chicken is cooking, saute onions in a soup pot until transparent and soft.  Add chicken broth and potatoes.  Cook until tender.  Add whole kernal corn and cream corn and simmer for a few minutes.  Mix together the soup and milk in a separate bowl with a whisk until smooth.  Add the mixture to the soup pot with the other ingredients.  Do not boil.  Add chicken, basil, and thyme to chowder.  Let it simmer for a few minutes






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Yield:




12 servings





Added:

    Thursday, March 3, 2011 - 2:51pm  


Creator: 

Marilee Johnson 










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