Chicken Corn Chowder

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This soup is a cream base soup with a basic corn chowder recipe and addition of a mushroom medley.

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  • 14
  • Average
  • 50 mins
  • 120 mins
  • Average budget

Ingredients

  • Broth:
  • 6-8 cups of water
  • 15 white mushrooms (chopped)
  • 1 red pepper (diced)
  • 2 large potatoes (chopped)
  • 1 cup of frozen corn
  • 1 cup of mushroom medley (porcini, shiitake,yellow bolete, oyster)
  • 1 onion (diced)
  • 2 tablespoons of crushed garlic
  • 2 chicken breasts (chopped into small pieces)
  • 2 tablespoons of olive oil
  • Spices:
  • Spice however you would desire. Suggestions:
  • 2 tablespoons of oregano
  • 2 tablespoons of basil
  • 2 tablespoons of rotisserie chicken spice
  • 2 tablespoons of sweet mesquite spice
  • 1/2 teaspoon of mustard powder
  • Salt and pepper to taste
  • Roux:
  • 1/2 cup of butter
  • 1/2 cup of flour
  • 1 cup of milk
  • 1 cup grated cheddar cheese

Preparation

Step 1

Cook chicken in a frying pan with oil. Prepare all vegetables while chicken is cooking.

Step 2

Add water to a large pot (Dutch oven) with vegetables, spices and cooked chicken and turn the pot on medium heat.

Step 3

Prepare the roux. Melt butter into a medium sauce pan on medium heat. Once melted add flour and whisk together. Add milk to thick mixture. Once the mixture is heated, add cheese.

Step 4

When the roux is completed add it to the broth by using a medium stiffness spatula.

Step 5

Mix the roux until it is blended into the soup and heat for 1.5 hours on low heat mixing occasionally.

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