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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:
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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