Homemade Chicken Corn Chowder
"This is my own version of this classic American recipe."
- Ready In:
- 6hrs
- Ingredients:
- 13
- Yields:
-
12 cups
- Serves:
- 4-6
ingredients
- 4 cups cooked chicken, cut into bit sized pieces
- 2 (16 ounce) whole kernel corn, drained
- 2 (16 ounce) cans cream-style corn
- 2 (10 3/4 ounce) cans cream of potato soup
- 2 (16 ounce) cans chicken broth
- 4 large potatoes, peeled and diced
- 4 large carrots, peeled and diced
- 2 celery ribs, diced
- 1 onion, chopped
- 1 tablespoon sugar
- 1 bay leaf
- 1⁄2 cup heavy cream
- 2 tablespoons butter
directions
- In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
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Reviews
-
Made this as written only cutting the recipe in half and using rotisserie chicken chopped. Delicious! Made for Fall PAC 2011. -
Made the recipe as given using some frozen shredded chicken breast that I thawed & chopped even smaller, & then followed the recipe right on down for a very tasty chowder! I will say, though, that even though there were 4 adults at the table, & I thought we had large servings, there was still a little over half of it left, so the # of servings should probably be reconsidered! Still a great chowder, & one worth making again! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]
