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Chicken Corn Chowder

I first made Chicken Corn Chowder in December of 2002 and have been making it regularly ever since.

Chicken corn chowder in an antique Noritake soup bowl.

We love soup any time of the year and it’s particularly nice on a cold and snowy evening. 

It recently snowed in my area of Virginia and I made this soup for us to enjoy after a day of enjoying watching the snow fall and going for a delightful walk in the freshly fallen white stuff. 

Snow gets tiresome if it comes too often but it’s nice to have some at least once a year. 

Chicken Corn Chowder by virginiasweetpea.com

Are you wondering how I know when I first made Chicken Corn Chowder? 

When I clip a recipe from a magazine or print one, I date it after I’ve made it.  Winners get added to recipe binders which act as my cookbooks when I plan meals.

Mushrooms, chicken, corn, and orzo make a delicious combination for this soup. 

It is thickened after cooking with milk and flour.  This recipe definitely gets a thumbs up at my house.

soup-chicken-corn-chowder

The beautiful soup bowl that I’m using to serve Chicken Corn Chowder is one from a set that my friend Beth at school gave me. 

The pattern is Condoro by Noritake. 

These beauties were headed to Goodwill but Beth asked me if I wanted them before taking them there. 

This dish-a-holic said yes in a New York minute!  Isn’t this a pretty pattern?

Yield: 6 Servings

Chicken Corn Chowder

Chicken Corn Chowder by virginiasweetpea.com

Mushrooms, onion, chicken, corn, and orzo make a delicious combination for this soup. I first made this soup in 2002 and have been making it ever since. This recipe definitely gets a thumbs up at my house.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 T butter
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 (14 1/2-ounce) cans chicken broth
  • 1 (16-ounce) package frozen shoepeg white corn
  • 2 cups cubed cooked chicken breast
  • 1 (10 1/4-ounce) can cream of chicken soup
  • 1/2 cup uncooked orzo
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary and/or thyme
  • 1 T sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup milk
  • 2 T all-purpose flour

Instructions

  1. Melt butter in a large Dutch over medium-high heat; add mushroom and onion and saute 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.

Notes

This recipe tastes better when served the next day. It can be thinned with milk when reheating.

This is a recipe that I make time and again every fall and winter.

If you are looking for a recipe to add to your meal plan, I encourage you to give this one a try.

Chicken Corn Chowder

12 Comments

  1. Made the chowder tonight for dinner. It was great! The only thing I did differently was simmer it for about an hour because I had plenty of time. I imagine it’s going to be even better after it sits overnight. Thanks for posting this recipe! It’s definitely a keeper!

  2. Paula, this chowder looks so delicious. I definitely want to try it. Thanks so much for linking up with our Something To Talk About Link Party and I hope you join us again tomorrow morning. have a great week, Lisa at Concord Cottage

  3. I love a good chowder. Yours looks wonderful! And the dish is pretty, too. Pinning! Stopping by from Best of the Weekend.

    1. I wouldn’t recommend making this soup without the exact ingredients listed. If you can’t get canned soup, you may be able to Google how to make a homemade version.

      Paula

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