Chicken Corn Chowder Soup

"This soup not only filling and tasty, but warms you insides during a cold winter day."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
12
Yields:
10 cups
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very tasty, filling dish! I upped the milk to 1 1/2 cups, used recipe#10237, and about 1/2 tsp. fresh ground pepper. Made for Fall PAC '08. Thank you for lunch!
     
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes