Ajoann's Corn Chowder with Chicken
An easy corn chowder from frozen corn.
Servings: 6
Calories: 226kcal
Ingredients
- 5-6 cups chicken broth homemade or store-bought
- 2 tbsp olive oil
- 2 celery stalks
- 1 medium onion
- 2-3 large carrots
- 1 large potato
- 1 red pepper red, yellow, or orange pepper
- 1 c. Leftover chicken meat cut into bite-size pieces (no skin, bones, or cartilage)
- 1 bay leaf
- 3 T. flour
- 1 c. milk
- 1 c. frozen corn
- Salt & paprika to taste
Instructions
- Make the chicken broth, or purchase chicken broth.
- Clean and chop all vegetables except the corn.
- Heat 1-2 T. olive oil in the bottom of a large soup pot. Add the chopped veggies and sauté to meld flavors. Pour in chicken broth. Cover pot, add bay leaf, and simmer about 30 minutes until veggies are soft.
- Add any cubed, cook chicken leftovers.
- In a cup, mix flour into milk, whisking until flour is incorporated. Add several tablespoons of the broth to the milk/flour mixture to temper it; then, whisk the mixture into the soup pot. Continue to cook soup, stirring often, until it just begins to boil.
- Add frozen corn and heat. Before serving, add salt and paprika to taste. Yum!