Chicken Corn Chowder
I first made Chicken Corn Chowder in December of 2002 and have been making it regularly ever since.
We love soup any time of the year and it’s particularly nice on a cold and snowy evening.
It recently snowed in my area of Virginia and I made this soup for us to enjoy after a day of enjoying watching the snow fall and going for a delightful walk in the freshly fallen white stuff.
Snow gets tiresome if it comes too often but it’s nice to have some at least once a year.
Are you wondering how I know when I first made Chicken Corn Chowder?
When I clip a recipe from a magazine or print one, I date it after I’ve made it. Winners get added to recipe binders which act as my cookbooks when I plan meals.
Mushrooms, chicken, corn, and orzo make a delicious combination for this soup.
It is thickened after cooking with milk and flour. This recipe definitely gets a thumbs up at my house.
The beautiful soup bowl that I’m using to serve Chicken Corn Chowder is one from a set that my friend Beth at school gave me.
The pattern is Condoro by Noritake.
These beauties were headed to Goodwill but Beth asked me if I wanted them before taking them there.
This dish-a-holic said yes in a New York minute! Isn’t this a pretty pattern?
Chicken Corn Chowder
Mushrooms, onion, chicken, corn, and orzo make a delicious combination for this soup. I first made this soup in 2002 and have been making it ever since. This recipe definitely gets a thumbs up at my house.
Ingredients
- 1 T butter
- 1 (8-ounce) package sliced fresh mushrooms
- 1 medium onion, chopped
- 2 (14 1/2-ounce) cans chicken broth
- 1 (16-ounce) package frozen shoepeg white corn
- 2 cups cubed cooked chicken breast
- 1 (10 1/4-ounce) can cream of chicken soup
- 1/2 cup uncooked orzo
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary and/or thyme
- 1 T sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 2 T all-purpose flour
Instructions
- Melt butter in a large Dutch over medium-high heat; add mushroom and onion and saute 5 minutes or until tender.
- Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
- Stir together milk and flour in a small bowl; gradually stir into chowder and simmer 5 minutes.
Notes
This recipe tastes better when served the next day. It can be thinned with milk when reheating.
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This is a recipe that I make time and again every fall and winter.
If you are looking for a recipe to add to your meal plan, I encourage you to give this one a try.
That looks really amazing. I’m a sucker for soups and chowders. I might even get my hubby to eat this. He likes everything in it. Your bowl is really pretty too. Such a nice friend you have, lucky girl.
Made the chowder tonight for dinner. It was great! The only thing I did differently was simmer it for about an hour because I had plenty of time. I imagine it’s going to be even better after it sits overnight. Thanks for posting this recipe! It’s definitely a keeper!
This looks so good! I’ve pinned so I can give it a try!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Paula, this chowder looks so delicious. I definitely want to try it. Thanks so much for linking up with our Something To Talk About Link Party and I hope you join us again tomorrow morning. have a great week, Lisa at Concord Cottage
Do you pre cook the chicken before you put it in the chowder?
Yes, the chicken is pre-cooked.
Paula
I love a good chowder. Yours looks wonderful! And the dish is pretty, too. Pinning! Stopping by from Best of the Weekend.
It is snowing here as I read this and I sure wish I had a bowl of that chowder! I am saving it for later–thanks for sharing it on the link up!
Looks amazing and creamy! Putting in on my list!
Shelley
I live overseas and can not get canned creamed soups. If I leave it out will I just have a lighter soup?
I wouldn’t recommend making this soup without the exact ingredients listed. If you can’t get canned soup, you may be able to Google how to make a homemade version.
Paula