Brad's creamy cheesey chicken corn chowder. in a large dutch oven. melt butter. add flour. stir constantly until flour turns a light tan. add warm milk slowly while stirring. once milk is incorporated, add chicken, corn, bouillon and seasonings. bring to a boil and simmer until chicken is cooked through. Chicken Corn Chowder is a rich and creamy soup filled with corn, chicken, bacon, and cheese. It's easy to make and kid-friendly!
A hearty and delicious Chicken Corn Chowder filled with all the best ingredients – chicken, potatoes, corn, carrots, cheese and more! The whole family loves this thick and creamy chowder. Chowders tend to be more thick and creamy than your average soup recipe. You can cook Brad's creamy cheesey chicken corn chowder using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Brad's creamy cheesey chicken corn chowder
- It’s 1/2 cup of butter.
- It’s 1/2 cup of flour.
- It’s 4 cup of warm milk.
- You need 2 lb of boneless skinless chicken breast. cut into bite size pieces.
- It’s 2 cup of frozen sweet corn.
- You need 1 of cube chicken bouillon.
- Prepare 1 tsp of each. garlic powder, salt, pepper, and mccormick© chicken rub.
- Prepare 1 1/2 cup of shredded cheddar cheese.
- You need 1/3 cup of grated cotija cheese.
If you like this one, you'll love our Clam Chowder, or our Cheesy Ham Chowder! Chunks of carrots and celery, sweetness from the onion, tender chunks of chicken and a cheesy, creamy broth all come together in one pot of deliciousness. If you've ever stared into your fridge and wondered what to do with what you've got, here's one option for whipping up an amazing meal, a rich and hearty chicken corn chowder. Dice or shred the cooked chicken.
Brad's creamy cheesey chicken corn chowder step by step
- in a large dutch oven. melt butter. add flour. stir constantly until flour turns a light tan..
- add warm milk slowly while stirring..
- once milk is incorporated, add chicken, corn, bouillon and seasonings..
- bring to a boil and simmer until chicken is cooked through..
- add cheeses. stir until melted and completely mixed in..
- garnish with a couple croutons and serve.
Dice the Velveeta cheese and pour the chicken broth over the cubes. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil.
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