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It finally snowed in my area of Virginia. Snow gets tiresome if it comes too often but it’s nice to have some at least once a year. We love soup any time of the year and it’s particularly nice on a cold and snowy evening. I first made Chicken Corn Chowder in December of 2002 and have been making it regularly every since.
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.
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?
There’s still a month of winter left and I’m sure to make Chicken Corn Chowder a few more times. If you are looking for a recipe to add to your meal plan, I encourage you to give this one a try.