Chicken-Mushroom Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the most delicious soup! I used dried chili flakes in place of cayenne pepper. Ingredients:
3 tablespoons butter |
1 (8 ounce) package fresh mushrooms, sliced |
1 onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1/2 teaspoon cayenne pepper (or to taste) |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 (14 ounce) cans chicken broth |
1 (16 ounce) package frozen corn |
2 1/2 cups cooked chicken, chopped |
1 (10 ounce) can cream of chicken soup, undiluted |
1/2 tablespoon sugar |
salt and pepper |
1 cup half-and-half cream (or use full-fat milk) |
2 tablespoons flour |
grated cheddar cheese (optional) |
Directions:
1. Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
2. Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
3. In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
4. Ladle into bowls and top with grated cheddar cheese if desired.
5. Delicious!
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