Monday, September 26, 2011

Chicken Corn Chowder

This is our favorite soup to eat when the temperature turns cool. I love having a pot of soup simmering on the stove all morning ready for lunch and leftovers for supper.
This soup goes great with homemade bread or crackers.
1small onion
1 stick margarine
1/3 cup flour
3 cans chicken broth/stock
1 can creamed corn
1/2 pint half and half
2-3 medium potatoes
3-4 cooked chicken breast
salt and pepper to taste

Finely  chop onion. In a stockpot add onion and margarine, let margarine melt and cook onion for a couple of minutes. Stir in flour using a whisk  to make a roux. When thick, still using whisk, add one can of chicken stock let thicken again, repeat with other 2 cans of stock. Let thicken and slowly add half and half, don't let your soup come to a boil once the half and half has been added. Add cream corn. I cook my chicken breast in the the microwave, chop and add to soup. Peel and chop the potatoes, put in saucepan of water, bring to a boil, cook until tender, drain off water and add to soup. Let soup simmer until you are ready to eat. Remember don't let it come to a boil.

This recipe will be shared on these blog parties:
Foodie Friday
Full Plate Thursday
These Chicks Cooked
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  1. I love having soup on the stove too. Your recipe sounds delicious!

  2. This sounds so delicious! I really like creamed soups as they are very satifying.

  3. OOOOOOOOHHHHHH! This is a keeper recipe! YUMMY! I love soup and make it often. How wonderful to have a new recipe!

  4. This looks SOOOOOO comforting and delicious! Soup is one of my favorites in the cooler months :)


  5. Your Chicken Corn Chowder is a wonderful way to welcome fall into our homes. This is a great recipe. Thank you so much for sharing with Full Plate Thursday and have a great week end!
    Come Back Soon,
    Miz Helen