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.
- 1 T butter
- 1 (8 oz) package sliced fresh mushrooms
- 1 medium onion, chopped
- 2 (14½ oz) cans chicken broth
- 1 (16 oz) package frozen corn
- 2 cups cubed cooked chicken breast
- 1 (10¾ oz) can cream of chicken soup
- ½ cup uncooked orzo
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 T sugar
- ½ tsp salt
- ½ tsp pepper
- 1 cup milk (I used 2 %)
- 2 T all-purpose flour
- Melt butter in a large Dutch oven over medium-high heat; ad mushrooms and onion, and saute 5 minutes or until tender.
- Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
- Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.
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.