Quick Chicken and Corn Chowder

Quick Chicken and Corn Chowder

Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.

Recipe from Better Homes and Gardens
SERVINGS
4
TOTAL TIME
20 mins

Quick Chicken and Corn Chowder

Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.

Quick Chicken and Corn Chowder
SERVINGS
4
TOTAL TIME
20 mins
Ingredients
  • 1   cup loose-pack frozen crinkle-cut carrots
  • 1/2  cup chopped onion
  • 2   tablespoons margarine or butter
  • 2   tablespoons all-purpose flour
  • 1 1/2  cups milk
  • 1  16 1/2 ounce can cream-style corn
  • 1  14 1/2 ounce can chicken broth
  • 2  5  ounce cans or one 12-1/2-ounce can chunk-style chicken
  • 1  2  ounce jar diced pimiento, drained
  • 1/8 - 1/4  teaspoon pepper
  •  Breadsticks (optional)
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Directions
1. 
In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired. Makes 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 353, Fat, total (g) 14, chol. (mg) 46, sat. fat (g) 4, carb. (g) 35, pro. (g) 24, sodium (mg) 1158, Percent Daily Values are based on a 2,000 calorie diet
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