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Chicken-Corn Chowder

  • 2 pounds boneless, skinless chicken breast, cubed
  • 1 cup diced yellow onion
  • 1 can (49 ounces) chicken broth
  • 4 cups cubed red potatoes
  • 1 cup shredded carrots
  • 2 teaspoons seasoned pepper
  • 2 cups fresh or frozen whole kernel sweet corn
  • 2 cups AE Milk (any variety)
  • 1 cup AE Heavy Whipping Cream
  • ¾ cups all-purpose flour
  • 1 cup cubed Cheddar cheese
  • ½ cup chopped fresh parsley
  • Salt to taste
  • Real bacon bits

Coat a large stock pot or soup pot with nonstick cooking spray and heat over medium-high. Add the cubed chicken and onions, and cook until chicken is browned and onions begin to soften, about 10 minutes, stirring frequently. Add the chicken broth, potatoes, carrots and seasoned pepper. Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes. Stir in the corn. (If using fresh corn, slice kernels off the cob and do not cook before adding to the soup.)

In a large bowl, whisk the milk, cream and flour together until smooth. Gradually whisk the flour mixture into the soup, increase heat to medium and cook until soup is thick and bubbly, stirring constantly. Stir in the cheese until melted, then add the parsley and salt. Sprinkle bacon bits on top of each serving of soup.

Makes Make 10-12 servings