Hearty Chicken and Corn Chowder
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- 2 cube(s) chicken bullion
- 6 chicken breasts cubed into large pieces
- 6 potatoes peeled and cut into large chunks
- 8 can(s) creamed corn
- 1/2 gallon(s) half-and-half or heavy cream
- salt and pepper to taste
- 1. In large stock pot fill half way with water and bullion. Heat to boiling.
- 2. Add chicken and cook thouroghly.
- 3. Add potatoes and cook til tender.
- 4. Drain enough water from pot so that there is just enough to cover chicken and potatoes.
- 5. Add creamed corn. Turn heat to low and cook till hot. Stirring occassionaly to not burn bottom.
- 6. Add half and half or cream and heat.
- 7. Add enough cornstarch with small amount of water to thicken to your preference. Salt and pepper to taste.
This recipe is a personal recipe added by Dawneee5 and has not been tested or endorsed by MyRecipes.
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Hearty Chicken and Corn Chowder Recipe at a Glance
- COURSE: Soups/Stews