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Chicken and Corn Chowder

We finally have colder temperatures in Louisiana, on Christmas day it was a record high, 84 degrees! With the colder temeperatures, I decided it was time to make a chowder and this Chicken and Corn Chowder was perfect. It's really easy and not very time consuming. All you do is put all the ingrediendts in either a dutch oven or slow cooker and let it cook. Perfect for a cold and busy weeknight meal.

Chicken and Corn Chowder

Yields: 6-8 servings

Ingredients:

12 oz cooked chicken, chopped

2 Tbsp dried minced onion flakes

1 Tbsp southwestern seasoning

1/2 tsp black pepper

1 1/2 cup milk

1 (14.5) oz can chicken broth

1 can Rotel tomatoes, undrained (Regular or Mild)

1 can Cream of Chicken soup

1 can Cream of Potato soup

1/2 cup chopped cooked bacon

2 cup frozen corn kernels

Instructions:

In a Dutch oven, combine all ingredients. Stir to combine. Bring to a boil and simmer 20-30 minutes.

*You can also make this in the slow cooker. Dump everything in the crockpot and cook on LOW for 4 hours.**


Catherine's
Cooking Tips

#1 

Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 

#2

For best results when you're baking, leave butter and eggs at room temperature overnight.

 

#3

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

 

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