Chicken Corn Chowder

Chicken Corn Chowder

 Is it starting to feel like fall where you live? Here on the Oregon Coast the nights are getting cooler and cooler. So much so, that I had to grab an extra blanket for our bed last night! I tried to snuggle up to one of the dogs, and I must have been to cold for her, because she moved away from me and got closer to Ryo. She doesn’t usually do that! Fall always gets me in the mood for homemade soups and chowders. So, today I am sharing my Chicken Corn Chowder recipe with you. A dear friend made this recipe for a get-together years ago, and when I ate it I knew I was going to need to ask her for the recipe. I make this recipe at least four times during the cold months. Of course, you can’t have homemade soup without homemade rolls! I will be sharing a recipe for Heavenly Dinner Rolls in the near future!

 

Chicken Corn Chowder

Here is what you will need:

2 tablespoons Butter
1/2 cup chopped Carrot’s
1/2 cup chopped Celery
1/2 cup chopped Onion
1/3 cup uncooked Long Grain White Rice
1/3 cup Barley
2 (14.5 oz) cans Chicken Broth, or your favorite homemade version
1/2 teaspoon dried Thyme
2 cups cooked and chopped Chicken (I use breast.)
1 (10 oz) package frozen Corn, thawed
1/2 cup Half-n-Half
Salt and Pepper, to taste

Instructions: 

Melt butter in a large saucepan.
Add carrot’s, celery, and onion; cook and stir until tender.
Stir in rice and barley, cook 3 minutes.
Add broth and thyme, bring to a boil.
Reduce heat to low, simmer 20-45 minutes. This will depend on how long it takes for the rice and barley to be tender.
Add chicken and corn, cook 5 minutes or until heated through. Add half-n-half. Heat but do not boil.
Season with salt and pepper to taste.

Want to save this recipe? Great! You can now click below and print it out so that you have it when you are in the kitchen cooking!

Chicken Corn Chowder
This chowder is great to make on a nice fall evening.
Write a review
Print
1601 calories
187 g
310 g
48 g
115 g
21 g
1731 g
2404 g
20 g
1 g
21 g
Nutrition Facts
Serving Size
1731g
Amount Per Serving
Calories 1601
Calories from Fat 421
% Daily Value *
Total Fat 48g
73%
Saturated Fat 21g
105%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 310mg
103%
Sodium 2404mg
100%
Total Carbohydrates 187g
62%
Dietary Fiber 24g
95%
Sugars 20g
Protein 115g
Vitamin A
220%
Vitamin C
58%
Calcium
24%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons Butter
  2. 1/2 cup chopped Carrot's
  3. 1/2 cup chopped Celery
  4. 1/2 cup chopped Onion
  5. 1/3 cup uncooked Long Grain White Rice
  6. 1/3 cup Barley
  7. 2 (14.5 oz) cans Chicken Broth, or your favorite homemade version
  8. 1/2 teaspoon dried Thyme
  9. 2 cups cooked and chopped Chicken (I use breast.)
  10. 1 (10 oz) package frozen Corn, thawed
  11. 1/2 cup Half-n-Half
  12. Salt and Pepper, to taste
Instructions
  1. Melt butter in a large saucepan.
  2. Add carrot's, celery, and onion; cook and stir until tender.
  3. Stir in rice and barley, cook 3 minutes.
  4. Add broth and thyme, bring to a boil.
  5. Reduce heat to low, simmer 20-45 minutes. This will depend on how long it takes for the rice and barley to be tender.
  6. Add chicken and corn, cook 5 minutes or until heated through. Add half-n-half. Heat but do not boil.
  7. Season with salt and pepper to taste.
beta
calories
1601
fat
48g
protein
115g
carbs
187g
more
Robyn's View http://robynsview.com/

 

Chicken Corn Chowder

Make sure you hop over and check out my Clam and Potato Chowder, and my Loaded Baked Potato in the Crock Pot recipe! They were both one of my very first post on the blog! The pictures need to be updated on both of them. Don’t let that stop you! They are both just as good as this one! 

Enjoy!!

Comments

  1. says

    Robyn, this looks delicious and the minute I read the ingredients I knew this would be a huge hit with my husband (who is a very picky eater). I was really excited to see a recipe that I knew he would enjoy. Pinned to my cooking bucket list. This is a great fall chowder. Terri from Easy Life

  2. says

    My kids and I were just talking about making some Corn Chowder, we’ll have to give your recipe a try. Thanks for sharing your recipe at this weeks Creative Muster. Now that you’ve found our party I hope that you’ll continue to join us every Tuesday evening. Pinned!!

  3. says

    What a great looking Chowder! I am always on the lookout for great recipes like this for the cooler weather.

    I want to thank you for linking to the In and Out of the Kitchen party. I have chosen this recipe to be one of the Top 10 Favorites and it will be in a post that goes live Monday morning. Thanks again!

  4. says

    Hi Robyn,
    I just love the Oregon Coast, it is just a little piece of heaven.
    Your Chicken Corn Chowder looks delicious and will have fantastic flavor, perfect for a rainy day on the Oregon Coast.

  5. says

    Robyn, this looks so delicious! I am putting this on my menu for this week. YUMMY! You are featured at Pick of the Bunch this week. Thank you so much for sharing at A Bouquet of Talent this week. :)

    Just pinned and tweeted. Have a fabulous weekend.
    HUGS
    Kathy

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge