Chicken-Mushroom Corn Chowder
Ingredients
- 3 tablespoons butter ⓘ
- 1 (8 ounce) package fresh mushrooms, sliced ⓘ
- 1 onion, chopped ⓘ
- 2 tablespoons fresh minced garlic (or to taste) ⓘ
- 1/2 teaspoon cayenne pepper (or to taste) ⓘ
- 1/2 teaspoon dried basil ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 2 (14 ounce) cans chicken broth ⓘ
- 1 (16 ounce) package frozen corn ⓘ
- 2 1/2 cups cooked chicken, chopped ⓘ
- 1 (10 ounce) can cream of chicken soup, undiluted ⓘ
- 1/2 tablespoon sugar ⓘ
- salt and pepper ⓘ
- 1 cup half-and-half cream (or use full-fat milk) ⓘ
- 2 tablespoons flour ⓘ
- grated cheddar cheese (optional) ⓘ
Instructions
- Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
- Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
- In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
- Ladle into bowls and top with grated cheddar cheese if desired.
- Delicious!
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).