Description
This Creamy Chicken Corn Chowder is a comforting and flavorful soup that’s perfect for a cozy meal. It’s made with simple ingredients and comes together quickly, making it a great option for busy weeknights.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/4 cup thinly sliced celery
- 2 (14 oz) cans cream-style corn (do not drain)
- 1 1/2 cups cooked chicken, shredded or cubed
- 1 (12 oz) can evaporated milk
- 1 teaspoon chicken base, bouillon cube, or granules
- 1/4 teaspoon black pepper
Instructions
- Sauté Vegetables: In a large soup pot or saucepan, melt butter over medium-high heat. Add onion, celery, and red pepper; cook for 6-8 minutes or until tender, stirring occasionally.
- Heat Through: Stir in creamed corn, chicken, evaporated milk, chicken bouillon, and pepper. Heat through for about 5-10 minutes, while stirring occasionally. Reduce heat if needed, but do not let it boil.
Notes
- Chicken: Make sure the chicken you are using is already cooked. Use a rotisserie chicken, leftover chicken, or canned chicken. If using canned chicken, make sure to flake it first with a fork.
- Evaporated Milk: For the best taste and texture, use full-fat, Vitamin D evaporated milk.
- Chicken Base: Use 1 teaspoon of chicken base, 1 bouillon cube, or 1 teaspoon of chicken granules or powder.
- Thinner Soup: If you want a thinner soup, try adding some chicken broth. Start with ½ cup and add more as needed.
- Chopping: Make sure to finely chop the onion, pepper, and celery into small pieces so they will cook quickly.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
