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Chicken Corn Chowder Recipe

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This recipe for Chicken Corn Chowder is from Resurrection Lutheran Church 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:
Ingredients:  
Ingredients:  
8 cups chicken broth
1 tsp crushed rosemary
2 tbsp dried parsley
Seasoned salt, pepper and garlic powder - to your taste
1 cup chopped onion
1 cup chopped celery
3/4 cup diced red bell pepper
1 1/2 cups frozen whole kernel corn
3 cups cooked chicken
1 cup rice blend (brown, wild, long grain white and red)
2 cups diced red potatoes
1/4 cup milk
3 tbsp flour
Directions:
Directions:
Combine all ingredients in a stock pot except potatoes, milk and flour.
Bring to a boil and simmer for 30 minutes or more if rice cooking time requires.
Add potatoes five minutes prior to end of rice cooking time.
Blend milk and flour and use to thicken the broth.
Personal Notes:
Personal Notes:
I will use a roasted whole chicken from the grocery store for convenience.
Use red potatoes with the skins on.

Enjoy!

 

 

 

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