Creamy Chicken and Corn Chowder
With tender bits of chicken and loads of hearty vegetables, this creamy chicken and corn chowder is the best comfort food for a chilly day.
Servings: 8 servings
Ingredients
- 4 cups chicken broth
- 2 cups potatoes, peeled and cubed
- 2 cups frozen corn (one 12 oz. bag)
- 1 teaspoon minced garlic
- ½ teapsoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 2 and ⅔ cups milk
- 8 ounces Velveeta cheese, cubed
- 2 cups cooked chicken breast, cubed*
Instructions
- In a large stockpot, combine the broth, potato, corn, garlic, marjoram, thyme, and pepper. Bring to a boil. Reduce the heat; cover and simmer until the potatoes are tender, about 15-20 minutes.
- In a separate bowl, whisk the flour and milk until smooth. Gradually add to the vegetable and broth mixture.
- Bring the chowder base to a boil, and stir until slightly thickened, about 2 minutes. Reduce the heat and stir in the cheese until melted.
- Add the cooked, cubed chicken and continue to stir until everything is heated through. Remove from the heat and serve immediately.
Notes
*Note, to speed up the recipe you can use 2 cups of cooked and shredded rotisserie chicken in place of the baked chicken breasts.
Optional: I like to garnish mine with some fresh chives or chopped green onions. You could also add a dollop of sour cream or sprinkle on some more cheese.