Wednesday, October 27, 2010

My Chicken Corn Chowder Recipe

Love chicken corn chowder? I have an easy recipe to make a large stockpot full of the stuff! This will feed at least 10-12 people. I only have 4 in my family, but like to cook large quantities to feed us over several days and to make sure I have enough to share with others.

Oh, and these are estimates, I don't really measure when I cook:

1.75 to 2 lbs. of cubed boneless chicken breasts (to make the recipe REALLY easy, use the Tyson's frozen, diced chicken breasts, saves lots of time!)

1 large diced onion

5 cans of extra sweet niblets corn

2 cans of creamed corn

2 1/2 cans of evaporated milk (12 oz. size)

12 large potatoes peeled and cubed (to make this recipe REALLY easy, just buy about 5 cans of the diced/cubed potatoes)

5-6 tablespoons of cornstarch

1 cup of butter

Seasonings: salt, pepper, Season All, garlic, basil (add as much as you like, depending on what seasonings you prefer)


In a large stockpot, melt the butter and add the chicken and onion. Cook until the chicken is ready.

Add potatoes and water. Cook until potatoes are tender. Add evaporated milk, then add creamed corn and finally corn. Add as much of the water from the corn as you need. I used 3 cans of corn with water, but drained the last two cans and added only the corn. You will have to judge based on how full your pot is and how much liquid you like in your soup. Bring to a boil.

Remove pot from the burner and in a separate container stir cornstarch with a small amount of COLD water. Add the cornstarch mixture and return the soup to the burner to boil. Add seasoning.

Then just let it simmer until you are ready to eat! YUMMY!

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