Chicken Corn Chowder Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 6
ingredients
- 3 -4 chicken thighs
- 1 teaspoon salt, to taste
- 1 tablespoon cooking oil
- 1 -2 tablespoon flour
- 1 small onion
- 1 cup milk
- 1 cup water
- 1 tablespoon chicken bouillon
- 1 (8 ounce) can creamed corn
- 2 stalks celery or 1 teaspoon celery salt
- 1 teaspoon paprika (optional)
- 2 medium white potatoes, diced
directions
- In a large pot cook salted chicken parts in a little oil.
- until fully cooked.
- Remove from pot and remove skin.
- and dice.
- Add onion until cooked.
- Sprinkle 1-2 Tbsp flour and lightly brown.
- On medium heat, add 1 cup milk.
- Add bullion.
- Cook until it thickens.
- Add 1 cup milk or water.
- Cook until thickened.
- Add can of cream corn and diced potatoes.
- Add salt and pepper to taste.
- Cook down until correct thickness, 1 hour.
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RECIPE SUBMITTED BY
I live in Canada near the US border of Detroit/Windsor where I work as a medical transcriptionist at a local hospital.
I was brought up in a Hungarian household and try to replicate the traditional Hungarian cooking.
I make quick meals with very basic ingredients and make everything from scratch. I never purchase packaged products such as cake mixes etc. I almost never follow a recipe to the letter, I always add or change an ingredient or add something to make it mine.
My specialty is soups, especially in the fall with all the vegetables being harvested.