Saturday, October 11, 2008

Chicken Corn Chowder

We had this for supper tonight. It's not the healthiest version, thanks to the cream of chicken soup, but it was easy to make and for the first time in a long while all three of the kids loved it. Thanks to my mom for helping me put a plan together. It's been so long since I made this that I didn't know where to start.

2 chicken breasts
1/2 an onion, diced
4 small potatoes, peeled and diced
4 t. chicken soup base
8 c. water
pinch of thyme
1 c. frozen sweet corn
can of creamed corn
can of cream of chicken soup

Cook the chicken breasts in olive oil. Salt them while they're cooking. Remove chicken breasts when cooked through and dice them. Set aside. Sautee onion in the same skillet and set aside. Put potatoes, soup base, water, and thyme in a dutch oven and boil until potatoes are tender. Add chicken, onion, sweet corn, creamed corn, cream of chicken soup and cook until heated through. We don't eat bacon, but if you do, some crumbled bacon would be a nice touch too. Serve with crusty bread or hot biscuits.

1 comment:

Keri said...

I can't wait to try this. :) Thanks for posting it.