Southern Chicken and Corn Chowder

Serves: 4

Fall is COMING!!! A few days ago it was an overcast day so I knew it was time to whip up some homemade soup. I especially love soup when it is served in bread bowls.

Prep Time:
Cook Time:
Total Time:


3 tablespoons olive oil
1 onion, chopped
2 potatoes, washed and cubed
1/2 bag baby carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 jalapeño pepper
3 to 4 boneless, skinless chicken breasts
2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 (32-ounce) bag frozen corn
1/2 package of taco seasoning
1/2 cup salsa


1. Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat.
2. Add chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.
3. Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.
4 Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 10 minutes.
5. Combine milk, flour, taco seasoning, and salsa in a measuring cup and stir well. Add to chowder.
6. Open packages of frozen corn and add to the chowder.
7. Sprinkle dried thyme into chowder and stir to combine.
8. Cover pot with lid and simmer over low heat for about 20 minutes.


Add Recipe to Cook'n

blog comments powered by Disqus