Saturday, November 12, 2011

Chicken Corn Chowder

Chicken Corn Chowder

This is such a wonderful soup - the salsa does the spicing for you - no extra herbs or spices needed.  This recipe has 3 "made-from-scratch" or "previously-preserved" garden items:

The recipe:                                                                             Printable Recipe            

8 cups chicken stock (homemade or store bought)
1 1/2 cups chopped cooked chicken
2 1/2 cups salsa (homemade or store bought) (you may choose the degree of hot spiced soup by using either mild, medium or hot salsa)
2 tablespoons butter
1 large onion (peeled and chopped)
2 stalks celery (washed and chopped)
3 large carrots (peeled and chopped)
2 cups frozen corn (home frozen or store bought)
1 1/2 cups milk
3/4 cup flour

This is what the soup will look like before adding the thickener

1.  Prepare the ingredients as listed above
2.  Place the butter, onion, celery and carrots in a large stock pot and saute for about 5 minutes.
3.  Now add the chicken stock, chopped chicken (already cooked), salsa and corn and cook until the carrots are soft or to your desired "doneness." (I prefer "al dente").
4.  While the soup is cooking, take your milk and flour and whisk together in a bowl until all of the flour is mixed in.
5.  Remove the soup from the heat and slowly stir in the flour/milk mixture. 
6.  Return the soup to the burner and cook (while stirring slowly) until the soup thickens and becomes "chowder." (about 5 to 10 minutes).

If you prefer a smaller amount of soup - then this recipe works well cut in half (simply divide each ingredient measurement in half). 

It is ready to eat - Enjoy!! (be careful - it is hot).


  1. This sounds really amazing. I think I know what I'll be making tomorrow night since it's been getting cold up and around here in upstate NY


  2. Thanks!
    Yes - it's soup season here in Michigan also :-)


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