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Recipe : Entry # 7216
Earnestine Pace
Recipe Title
Chicken Corn Chowder
Recipe Theme
North Alabama EC
1 tablespoon butter
1 8-oz. package sliced mushrooms
1 medium onion, chopped
2 14.5-oz. cans chicken broth (99 percent fat free)
1 16-oz. package frozen shoepeg corn or a can of shoepeg corn
2 cups cooked chicken breasts (or rotisserie chicken from the store)
1 10.75-ounce can condensed cream of chicken soup
½ cup orzo (found in pasta section) or use instant rice
Several fresh rosemary leaves or 1/2 teaspoon dried rosemary
1 tablespoon sugar or sugar substitute
½ teaspoon salt
½ teaspoon black pepper
1 cup milk
2 tablespoons all-purpose flour or cornstarch
Melt butter in a large dutch oven over medium heat; add mushrooms and onion, sauté 5 minutes or until tender. Add chicken broth and all other ingredients except milk and flour. Simmer 10 minutes or until orzo is tender. Stir together milk and flour (or cornstarch) in a small bowl until well blended. Gradually stir into chowder and simmer 5 minutes.