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Chicken Corn Chowder

Chicken Corn Chowder Submitted by Coleen1027
Chicken Corn Chowder Submitted by Coleen1027
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 ½ ounce cans Chicken Broth 1 10 2/4 ounce can Condensed Cream of Chicken Soup 2 Cups Cooked Chicken Cubed ½ 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 ½ teaspoon Seasoning Salt ½ teaspoon Fresh Ground Black Pepper ½ Cup Philadelphia Whipped Cream Cheese

Nutritional information

No nutrition information available


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.