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Chicken Corn Chowder

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Course Soups
Servings
people
Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
Course Soups
Servings
people
Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a large dutch oven over medium heat; add mushrooms and onion, sauté 5 minutes or until tender
  2. Add chicken broth and all other ingredients except milk and flour
  3. Simmer 10 minutes or until orzo is tender
  4. Stir together milk and flour (or cornstarch) in a small bowl until well blended
  5. Gradually stir into chowder and simmer 5 minutes
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