Savor the rich flavors of Chicken Corn Chowder, a smooth and satisfying soup that’s ideal for enjoying all year round.
Ingredients:
- 2 large chicken breasts (approximately 3 cups shredded)
- 1 chopped onion
- 1 peeled and chopped carrot
- 1 stalk of chopped celery
- 4 tablespoons butter
- 1 minced garlic clove
- 4 tablespoons all-purpose flour
- 28 ounces chicken broth
- 1 cup milk
- 1 1/2 cups frozen whole kernel corn
- 1 russet potato, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 4-5 dashes of hot sauce
Instructions:
Step 1: Boil the chicken breasts in a pot of water until fully cooked, about 25-30 minutes. Once done, remove, cool, and shred. Set aside.
Step 2: In a Dutch oven, melt butter over medium-high heat. Add onion, carrot, and celery; cook until tender, about 6-7 minutes. Stir in garlic and cook for an additional minute.
Step 3: Sprinkle flour over the vegetables and stir to combine. Gradually add chicken broth and milk, stirring constantly. The mixture will thicken slightly but should remain smooth.
Step 4: Lower heat to medium, then add potatoes and corn. Cook for 15 minutes or until the potatoes are tender.
Step 5: Mix in basil, salt, black pepper, cayenne pepper, and cheddar cheese. Stir in the shredded chicken and cook for 5 minutes to heat through.
Step 6: Adjust seasoning with hot sauce to taste before serving. Yields 4-6 servings.
Recipe from Janet’s Appalachian Kitchen