Chicken and Corn Chowder
This Chicken and Corn Chowder is quick and easy to put together, making it perfect for weeknights! With it's simmered all day taste, it'll be a family favorite!
Servings: 12 servings
Ingredients
- 2 tablespoons butter or oil
- 1 medium onion chopped
- 2 cans condensed cream of chicken soup, undiluted 10-3/4 oz. each
- 3 cups milk
- 1 teaspoon dried rosemary crushed
- 3-4 cups cubed or shredded cooked chicken
- 1 bag frozen whole kernel corn, thawed 12 oz.
- 2 cups hredded Cheddar cheese 8 oz. s
- Freshly chopped parsley for garnish (if desired)
Instructions
- In a soup pot or Dutch oven, melt butter over medium-high heat. Cook onions until they are soft, about 3-4 minutes.
- Add the condensed cream of chicken soup, milk, and rosemary. Stir in chicken and corn. Continue to cook, stirring occasionally until all ingredients are heated through, about 7-8 minutes.
- Add cheese and stir until melted.
- Garnish with fresh chopped parsley, if desired. Serve hot.
Notes
- You can always use homemade versions when a recipe calls for canned cream soup.
Nutrition
Calories: 265kcal | Carbohydrates: 14g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 545mg | Potassium: 296mg | Fiber: 1g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 1mg
