Chicken Corn Chowder

Paula Skulina
by Paula Skulina
6 Servings
30 min

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!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1 T butter
  • 1 (8 oz) package sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 (14 1/2 oz) cans chicken broth
  • 1 (16 oz) package frozen corn
  • 2 cups cubed cooked chicken breast
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1/2 cup uncooked orzo
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 T sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup milk (I used 2 %)
  • 2 T all-purpose flour
Instructions

Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, 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.
Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer for 5 minutes.
Serve and enjoy!
Paula Skulina
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