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
20 mins
by 4.0 27  people
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  • 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)
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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