Southern Chicken and Corn Chowder Recipe

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Southern Chicken and Corn Chowder Recipe

This Southern Chicken and Corn Chowder is so easy to make and full of protein and veggies.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken chowder, Corn Chowder, Southern Chicken and COrn Chowder, Southern chowder

Servings: people

Calories: 382kcal

Ingredients

3 Tablespoons Olive oil
1 onion chopped
2 potatoes washed and cubed
½ bag baby carrots chopped
2 stalks celery diced
3 cloves garlic minced
1 jalapeno pepper diced
3-4 boneless, skinless chicken breasts
1 cup milk
2 cups chicken broth
½ teaspoon dried thyme
32 ounces frozen corn
½ pkg taco seasoning mix
½ cup salsa

Instructions

Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat.
Add chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.
Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.
Cube chicken breasts and potatoes and add to vegetables. Add 1 cup of broth, cover pot with lid and cook for about 10 minutes.
Combine milk, the rest of the broth, taco seasoning, and salsa and stir well. Add to chowder.
Open packages of frozen corn and add to the chowder.
Sprinkle dried thyme into chowder and stir to combine.
Cover pot with lid and simmer over low heat for about 20 minutes.
I served mine in bread bowls, but can be served in any bowl.

Notes

This is a recipe that definitely freezes well.

Prepare the soup as the recipe directs (cooked an all) and freeze in an airtight container. (We recommend containers, more than ziplock bags, but a ziplock would work as well).

The day before serving, place the frozen container in the fridge, to thaw.

Before dinner, place it in a stock pot, or slow cooker to allow it to heat up.

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