Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 rotisserie chicken with meat picked and fat removed (16 ounces)6 medium white potatoes, peeled and diced1 large onion, chopped3 carrots, chopped2 stalks celery, chopped1 Jalapeno pepper, chopped (seeds and ribs removed)3 quarts unsalted Kitchen Basics Chicken Stock2 tablespoons unsalted butter3 1/2 cups heavy cream2 teaspoons Kosher salt1/2 teaspoon crushed black pepper4 ears fresh sweet corn1 package Frontier Soups Illinois Prairie Corn Chowder Mix
Remove chicken meat from bones and chop coarsely. Peel and chop white potatoes, carrots, onion, celery, and jalapeno pepper. Melt butter in large skillet. Sauté onion, celery, carrots, and jalapeno pepper until slightly softened. In the meantime, remove corn kernels from cobs and place in large stockpot. Add peeled and diced potatoes to stockpot along with 3 quarts chicken stock. Bring to a boil. Add sautéed vegetables then cover and simmer for 45 minutes. Remove lid and remove corn cobs. Add corn kernels, chopped chicken, and cream. Simmer for 30 minutes. Top each serving with freshly chopped parsley or freshly chopped chives.
Serving Size: Makes 12 servings - 1 1/2 cups each
Number of Servings: 12
Recipe submitted by SparkPeople user EILEENNP.
Serving Size: Makes 12 servings - 1 1/2 cups each
Number of Servings: 12
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 466.3
- Total Fat: 32.1 g
- Cholesterol: 124.7 mg
- Sodium: 1,151.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.3 g
- Protein: 16.4 g
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