CREAMY CHICKEN CORN CHOWDER

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Creamy Chicken Corn Chowder image

Creamy, filling, tasty and easy. That's what I love about it! This chowder is wonderful comfort food and perfect on a cold night. Would go great with crusty bread. Note: For those with gluten intolerances, just substitute gluten free flour for regular flour.

Provided by Lingering_Dream

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups chicken broth
1 1/3 cups red potatoes, cubed and peeled
1 cup frozen corn
1/2 teaspoon fresh garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 tablespoons flour (use Gluten Free flour if needed)
1 1/3 cups milk (I use Skim)
4 ounces Velveeta cheese, cubed
1 lb boneless skinless chicken, cooked and cubed (I like to season the chicken with salt and pepper before cooking it)
salt, to taste

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
  • Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Combine flour and milk until smooth; gradually add to the vegetable mixture.
  • Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
  • Add the cooked chicken and keep the heat on low until everything is heated through.
  • Add salt to taste, and then it's ready to serve!

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