Page Feedback

Chicken Corn Chowder
Submitted by Coleen1027

Chicken Corn Chowder

comfort Food at Its Best
This chowder is very creamy and has a silky feeling to it. We have made this whenever we have had blizzards. Last winter, I made it a LOT!!! We live in suburban Philadelphia and I believe we had 4 major snow storms."


1 Tablespoon Butter
1 8 ounce package Mushrooms sliced
1 Medium Onion chopped
2 14 1/2 ounce cans Chicken Broth
1 10 2/4 ounce can Condensed Cream of Chicken Soup
2 Cups Cooked Chicken Cubed
1/2 Cup Minute Rice, uncooked
1 Cup Milk
1 16 oz. bag of frozen Corn
2 Tablespoons Corn Starch
1 Tablespoon Fresh Basil chopped
1 Tablespoon Fresh Dill chopped
1 Tablespoon Sugar
1/2 teaspoon Seasoning Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 Cup Philadelphia Whipped Cream Cheese


In a large dutch oven, melt butter. Add onion and mushrooms and saute until soft, about 2 minutes. Next add chicken broth, cream of chicken soup, cubed cooked chicken, rice, milk, corn, corn starch and all seasonings. Cook and stir frequently until it comes to a simmer, about 5 minutes. Finally add cream cheese and simmer and stir until it is fully melted and the soup reaches a nice creamy consistency, about 5 minutes.

Back To Top


4 to 6

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More