Chicken Corn Chowder
Roasted chicken, corn, cauliflower and veggies come together to make Chicken Corn Chowder, a delicious bowl of comforting soup.
Ingredients
- 2 chicken breasts, roasted and chopped
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1/2 cup celery , chopped
- 2 tablespoons canola oil
- 2 cups cauliflower, chopped (or 2 large potatoes)
- 15 ounces cream style corn
- 2 cups corn, fresh or frozen
- 32 ounces chicken broth, low sodium
- 10.5 ounces cream of chicken soup
- 1 cup milk
- 2 tablespoons parsley, finely chopped
- 1 teaspoon Thyme
- salt and pepper to taste
- bacon crumbles to garnish, optional
Instructions
- Heat the canola oil in a Dutch oven over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes.
- Add the chicken broth, thyme, and chopped cauliflower. Bring to a boil. Reduce heat to low and cover with a lid and continue cooking for 15 minutes.
- Remove the lid and use a potato masher to mash the cauliflower. Add the chunks of chicken and the remaining ingredients and stir until blended. Cover and cook for another 20 minutes on low. Taste the chowder and add salt and pepper as needed. I served this soup with crackers and bacon crumbles added to the top. Recipe makes 8 servings.
Equipment
- 1 Dutch oven
Nutrition
Calories: 251kcalCarbohydrates: 27gProtein: 18gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 45mgSodium: 923mgPotassium: 623mgFiber: 3gSugar: 8gVitamin A: 2949IUVitamin C: 21mgCalcium: 73mgIron: 1mg