ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Corn Chowder

Yield Makes 6 servings
This soup can be made ahead and thinned with milk when reheating.

Ingredients

  • 1 tablespoon butter or margarine
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 (14 1/2-ounce) cans chicken broth
  • 1 (16-ounce) package frozen shoepeg white corn
  • 2 cups cubed cooked chicken breast
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1/2 cup uncooked orzo
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary or thyme
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 2 tablespoons all-purpose flour

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

  2. Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.

  3. Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.