c i r k a

Quick Chicken-Corn Chowder

  • 2 Tbsp olive oil
  • 1 cup onion - chopped
  • 1 cup celery - chopped
  • 2 med potatoes - diced 3/8“
  • 2 jalapeno pepper - seeded and minced
  • 4 Tbsp all-purpose flour
  • 6 cup 2% milk
  • 4 cup skinless-boneless chicken breasts (about 4 breast halves)- chopped & roasted
  • 4 cup frozen corn kernels
  • 1 tsp chopped fresh or 3/4 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 1/4 tsp salt
  • 2 14 1/2 oz. can cream style corn


  1. Heat oil in stock pot over medium heat. Add onion, celery, potatoes, and jalapeno. Cook until tender, about 3 min, stirring frequently.
  2. Add flour, cook 1 min stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 3 min.


Serves 6 - Dinner size servings



recipe/quickchickencornchowder.txt · Last modified: 2011/12/11 04:25 (external edit)