Chicken Corn Chowder

AuthorTheGBYCategory, , , DifficultyBeginner

Chicken Corn Chowder

Yields8 Servings
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

 2 sticks Butter
 24 oz PictSweet Seasoning Blend, frozen
 1 Chicken, roasted, shredded
 2 Cream of Potato Soup, can
 2 Creamed Corn, can
 1 Corn, can, drained
 1 qt Heavy Cream
 Tony Chachere's Original Seasoning, to taste

1

Melt butter in a stock pot. Add vegetable mix. Heat until onions are tender. Add chicken and heat through. Add a generous amount of the Tony Chachere’s Original seasoning (this will determine how spicy it is). Turn off heat and let sit for at least an hour to allow the flavors to marry.

2

Turn the heat on medium. Add the soup, creamed corn, corn and heavy cream. Stir until it boils and thickens. Turn off the heat and let it cool to room temperature. Refrigerate overnight. Heat to boil and serve, excellent with mini Bisquick cheddar and jalapeno biscuits.

3

This recipe makes 8 (10 oz) servings or 20 appetizer size servings.

Ingredients

 2 sticks Butter
 24 oz PictSweet Seasoning Blend, frozen
 1 Chicken, roasted, shredded
 2 Cream of Potato Soup, can
 2 Creamed Corn, can
 1 Corn, can, drained
 1 qt Heavy Cream
 Tony Chachere's Original Seasoning, to taste

Directions

1

Melt butter in a stock pot. Add vegetable mix. Heat until onions are tender. Add chicken and heat through. Add a generous amount of the Tony Chachere’s Original seasoning (this will determine how spicy it is). Turn off heat and let sit for at least an hour to allow the flavors to marry.

2

Turn the heat on medium. Add the soup, creamed corn, corn and heavy cream. Stir until it boils and thickens. Turn off the heat and let it cool to room temperature. Refrigerate overnight. Heat to boil and serve, excellent with mini Bisquick cheddar and jalapeno biscuits.

3

This recipe makes 8 (10 oz) servings or 20 appetizer size servings.

Chicken Corn Chowder

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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