Chicken Corn Chowder

Name: Chicken Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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

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!

Chicken Corn Chowder

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Recipe details

Yield 6 Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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% Daily value

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!

Comments

Wendy on Jan 09, 2022

Seems the steps are slightly out of order?

2 Reply
- Paula Skulina on Jan 09, 2022
  
  Thank you so much for letting me know. I fixed it.
  
  2

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