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This recipe for CHICKEN CORN CHOWDER, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Farrens Geiger Rosenhamer
Added: Friday, January 2, 2009


1 T butter
1 8 oz pkg sliced freshed mushrooms
1 med onion
2 can chicken broth
1 16 ox pkg frozen shoepeg corn
2 cups cooked chicken breast
1 can cream of chicken soup
1/2 c uncooked orzo
1/2 tsp dried basil
1/2 tsp dried rosemary or thyme
1 T sugar
1/2 tsp salt
1/2 tsp pepper
1 c milk
2 T all purpose flour

Melt butter in a large Dutch oven over med high heat, add mushrooms and onion and saute 5 minutes till tender. Add chicken broth and next 9 ingredients, simmer 10 minutes until orzo is tender. Stir together milk and flour in a small bowl, gradually stir into chowder and simmer 5 minutes.

Recipe tastes best when served the next day. It can be thinned with milk when reheating.




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