Southern Chicken and Corn Chowder Recipe
This Southern Chicken and Corn Chowder is so easy to make and full of protein and veggies.
Serving6 people
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.
Nutrition
Calories: 382 kcal · Carbohydrates: 56 g · Protein: 21 g · Fat: 11 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 40 mg · Sodium: 782 mg · Potassium: 1205 mg · Fiber: 7 g · Sugar: 5 g · Vitamin A: 570 IU · Vitamin C: 38 mg · Calcium: 89 mg · Iron: 2 mg