Chicken Corn Chowder
6 Servings
30 Minutes
I first made Chicken Corn Chowder in December of 2002 and have been making it regularly ever since. This is now a family favorite recipe!
Mushrooms, onion, chicken, corn, and orzo make a delicious combination for this soup. After the chicken, mushroom, and orzo are cooked, the soup is thickened with milk and flour. I have used whole milk, 2% milk, 1% milk, and skim milk when making this recipe. For the best result, I recommend using 2% or higher. This recipe definitely gets a thumbs up at my house.
Melt butter in a large Dutch oven over medium-high heat. While the butter melts, chop the onion and mushrooms. Then add both to the Dutch oven and saute 5 minutes or until tender. Add chicken broth, corn, cooked chicken, cream of chicken soup, orzo, basil, thyme, sugar, salt, and pepper to the Dutch oven. Simmer 10-15 minutes or until the orzo is tender.
Finally, stir together milk and flour in a small bowl; gradually stir into chowder, and simmer for 5 minutes. Serve and enjoy!
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