Chicken Corn Chowder Recipe

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This recipe for Chicken Corn Chowder is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups and Stews

Ingredients:	Ingredients: 1 T butter or margarine 1 ( 10 ¾-oz) can condensed cream of chicken soup 1 (8-oz) package sliced fresh mushrooms ½ cup uncooked orzo 1 medium onion, chopped 1 T sugar 2 (14-oz) cans chicken broth ½ tsp dried basil and thyme 1 (16-oz) package frozen shoepeg white corn 1/8 tsp pepper and dash of salt 2 cups cubed cooked chicken breast – I use about 3 cups ½ tsp tomato bouillon – original recipe doesn’t not call for this 1 cup milk 2 T all purpose flour

Directions:	Directions: 1. Melt butter in a large Dutch oven over medium high heat: add mushrooms and onion, and sauté 5 minutes or until tender. 2. Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender. 3. Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes. 4.Can be made ahead and thinned with milk when reheating if necessary Yield 6 servings.

Number Of Servings:	Number Of Servings: 6

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Chicken Corn Chowder Recipe

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Directions:

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