Chicken Corn Chowder with Fresh Corn
Taking some extra time to make a fresh pot of soup is so worth it. The fresh taste of this Chicken Corn Chowder is quite delicious and a little bit goes a long way when paired with a crisp salad and crusty bread for dipping.
This is a great soup to make during the summer when corn on the cob is at its peak. I put my corn straight up in a large bowl and slice the kernels off in a downward motion.
If you are feeding a crowd, double the recipe and make a day ahead. It's so easy to reheat in a slow cooker the next day.
- 2 tbls. butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 cups peeled, chopped potato
- 4 ears of fresh corn kernels
- 1 cup milk
- 2 cups chicken broth
- 4 cups cooked chicken breast meat, cubed or shredded
- 1 tsp. garlic powder
- salt and pepper to taste
- 1 cup half and half
- 2 cups shredded cheddar cheese
- chopped fresh parsley
- Melt butter in a large pot or dutch oven.
- Saute onion and red pepper about 5 minutes or until soft.
- Add remaining ingredients except for half and half and cheddar cheese.
- Bring to a boil and simmer for 15 minutes or until potato is tender.
- Add half and half and cheese. Continue to cook until cheese is melted.
- Top with chopped parsley if desired.
Stovetop and oven safe for delicious soups, stews and casseroles.