Directions. In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Ingredients. 2 tablespoons butter. 1/4 cup chopped onion. 1/4 cup chopped celery. 1 jalapeÃ±o pepper, seeded and minced. 2 tablespoons all-purpose flour. 3 cups 2% reduced-fat milk. 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves) 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat.
This quick & easy Chicken Corn Chowder is sure to warm you up during the cold days ahead. Chicken, corn and vegetables are nestled in a thick creamy base .
Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best .