Chicken-Mushroom Corn Chowder

READY IN: 40mins
Recipe by Kittencal@recipezazz

This is the most delicious soup! I used dried chili flakes in place of cayenne pepper.

Top Review by breezermom

This was good, although I think I'll add some sherry or white wine next time...I added a little more chicken and used chicken stock instead of broth. I though it was a little heavy on basil, but I used poultry seasoning when cooking the chicken, and that has basil in it as well. Very creamy...definitely a fall/winter soup. I will make this again!

Ingredients Nutrition

Directions

  1. Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  2. Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  3. In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  4. Ladle into bowls and top with grated cheddar cheese if desired.
  5. Delicious!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a