Creamy Chicken Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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My 10-year-old son and I devised the recipe for this rich and comforting soup, shares Terrie Sowders of Carthage, Indiana. Now it's a family favorite. Ingredients:
1 cup chicken broth |
2/3 cup cubed peeled potato |
1/2 cup frozen corn |
1/4 teaspoon minced garlic |
1/8 teaspoon dried marjoram |
1/8 teaspoon dried thyme |
1/8 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
2/3 cup 2% milk |
2 ounces process cheese (velveeta), cubed |
2/3 cup cubed cooked chicken breast |
Directions:
1. In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in cheese until melted. Add the chicken; heat through. Yield: 2 servings.
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