Tuesday, January 7, 2014

Chicken & Corn Chowder

This fabulous soup reminds me of one of my favorites...

Cheesey Chicken Chowder
It's creamy, thick and so satisfying! 

This one is sooo smooth because it has the addition of corn in it, and 
I love it! 

Another winning recipe found at Mommy's Kitchen...you can never go wrong trying Tina's amazing recipes!

I didn't change anything in this recipe, except I added some fresh ground garlic & black pepper and added some chicken soup base. 

A comforting soup...and it's right up my taste bud alley. I never have to doubt it'll be delicious when I find recipes at Tina's kitchen.

Serve with cornbread muffins or cheese and crackers.
Your family will want seconds...maybe even thirds!


2 Tb. butter

3 Tb. flour
3-4 c. (low sodium) chicken broth
(or a 32 ozs. container) 
1 tsp. chicken soup base (or 2 bouillon cubes), optional
(I omitted salt because I used the soup base)
1/2 c. onion, chopped
2 stalks celery, chopped
1 carrot, peeled, chopped
2 c. potatoes, peeled, & cubed
2-1/2 c. frozen yellow corn
2 c. cooked chicken, diced
6 or 7 slices bacon, cooked & crumbled, divided
1/2 tsp. ground thyme
1 tsp. (freshly ground) garlic &  pepper
1/2 tsp. minced garlic 
(I used more)
salt to taste, optional
1 c. milk
1 c. 1/2 & 1/2
(cubed Velveeta, cubed, optional)

In large Dutch oven, melted butter; whisk in flour until smooth. Cook until mixture is light brown in color. 

Add broth, onions, celery, carrots, potatoes, corn, chicken, half the bacon,

spices and milk. Bring to a boil. 

Reduce temperature and simmer on low for 20 - 25 minutes, or until vegetables are tender. Stir now and then to avoid sticking. 

When veggies are cooked tender, reduce heat to warm; stir in 1/2 & 1/2; blend well.  If adding Velveeta, add now and heat until melted. 

Serve soup with crumbled bacon and a little shredded cheddar cheese for garnish. 

Yield: about 8 servings