Chicken Corn Chowder Recipe

For this chicken corn chowder recipe, I use leftover chicken from a roast chicken. However, you can also use chicken breasts cut into cubes. It is an easy potato soup with a few additions. This makes a great lunch too.



1 Tablespoon oil
1 onion, grated or chopped small
2 potatoes, peeled and cut in cubes
2 Tablespoons flour
1 chicken bouillon cube
1 1/2 Cup milk
1 1/2 Cup water
1 can corn, drained
1-2 cups chicken, cooked, shredded or cut in cubes
pepper

In a soup pan, saute onion in the oil. Then add potatoes. Saute several minutes until potatoes brown. In a measuring cup add flour, bouillon and milk. Blend together. Stir into potato mixture. Add water, chicken and corn. Stir together. Season with pepper, as desired. Bake about 10 minutes until thickens and potatoes are tender.

Crockpot Corn and Sausage Chowder

Replace sausage with chicken for this variation on this chicken corn chowder recipe.

1 lb breakfast sausage links, cut into bite size pieces, optional
3 cups frozen hash brown potatoes or use 3 potatoes peeled and cubed
1 can (15 oz) creamed corn, undrained
1 can (10 oz) cream celery soup
1 can whole corn undrained
4 cups water
pinch of salt and pepper

Add potatoes, corn and soup to your crock pot. Stir in water and mix until well blended. Season with salt and pepper. If using sausage add to the soup and cook 6 hours on low.

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