Chicken Corn Chowder
Hot, creamy goodness – a great way to stretch your meal, making a lot with a little.
Servings Prep Time
5Quarts 30minutes
Cook Time
90minutes
Servings Prep Time
5Quarts 30minutes
Cook Time
90minutes
Ingredients
Chicken and Broth
Chowder
Instructions
Chicken and Broth
  1. Cook the chicken breasts, garlic, and bouillon cubes in the 8 cups of water (about an hour or so). I also shake some kosher salt in at this point.
  2. Once the chicken is cooked, remove the meat and set aside to cool.
  3. Strain the solids out of the broth and return broth to stockpot.
Chowder
  1. While the chicken is cooking, chop and dice the vegetables.
  2. Once you have the strained broth in the stockpot, add the butter, potatoes, carrots, onions and celery and boil until carrots are near the consistency you desire, usually about 20 minutes.
  3. While veggies are boiling, shred the chicken.
  4. At this point, add the corn. I use frozen corn so I let is heat for a couple more minutes. If you use canned corn, drain before adding.
  5. Add the shredded chicken and Velveeta cheese. Sprinkle in salt and ground pepper until your taste buds are satisfied.
  6. Happy ending!

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