Creamy Chicken Corn Chowder
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 2 servings.
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana
Ingredients
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1 cup chicken broth
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2/3 cup cubed peeled potato
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1/2 cup frozen corn
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1/4 teaspoon minced garlic
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1/8 teaspoon dried marjoram
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1/8 teaspoon dried thyme
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1/8 teaspoon pepper
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2 tablespoons all-purpose flour
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2/3 cup 2% milk
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2 ounces Velveeta, cubed
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2/3 cup cubed cooked chicken breast
Directions
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1.
In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
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2.
Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Nutrition Facts
1-1/2 cups: 317 calories, 11g fat (6g saturated fat), 73mg cholesterol, 926mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 24g protein.
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