Chicken Corn Chowder

Name: Chicken Corn Chowder
Ingredients: 1 (8 ounce) can cream of chicken soup; 1 (16 ounce) can cream-style corn; 1 (16 ounce) can whole kernel corn; 2 cups chicken broth; 34 cup milk; 1 pint heavy cream; 2 cups diced cooked chicken; 6 tablespoons flour; 6 tablespoons butter; 2 tablespoons shredded carrots; 1 cup chopped potato; 14 teaspoon nutmeg; 18 teaspoon white pepper; 14 cup finely chopped onion; 1 tablespoon finely chopped parsley (optional)

15 ingredients

7 steps

Ingredients

1 (8 ounce) can cream of chicken soup
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn
2 cups chicken broth
34 cup milk
1 pint heavy cream
2 cups diced cooked chicken
6 tablespoons flour
6 tablespoons butter
2 tablespoons shredded carrots
1 cup chopped potato
14 teaspoon nutmeg
18 teaspoon white pepper
14 cup finely chopped onion
1 tablespoon finely chopped parsley (optional)

Directions

1

In a large sauce pan, cook onion, potato, in butter for 3-5 minutes over medium heat.
2

Stir in flour, cook for 5-6 minutes or until mixture is golden.
3

Turn up the heat a little; add broth and whisk until smooth.
4

Reduce heat, add remaining ingredients.
5

Simmer 15-30 minutes, stirring often.
6

Remove from heat, let stand for several minutes to thicken.
7

Serve with toasted garlic bread.