Chicken Corn Chowder

I., age 9, is not a fussy eater. There are children I consider when making dinner plans, but not him. Ask him what he'd like for dinner and the answer will be, "whatever you're making", and he means it.

His all-time top of the list favorite thing to eat is soup. If he sees me with a soup recipe he gets so excited, and it makes no difference what kind of soup it it. When we go to a restaurant he'll request soup ... sometimes that's all he'll order and he'll be perfectly happy with his choice.

In the spirit of I. here is our favorite soup recipe.

Chicken Corn Chowder

1 14.5 oz can low sodium chicken broth
1 10 oz package frozen whole kernel corn
1 C chopped onion
1/2 C red bell pepper
1/4 t ground black pepper
1 C cooked chicken
1 12 oz can evaporated skim milk
1/4 C all purpose flour
1 T frsh parsley, minced

In a medium saucepan, combine broth, corn, onion, bell pepper, and black pepper. Bring to a boil; reduce heat, cover and simer about 5 minutes, until onion is soft.

In a small bowl, mix milk and flour. Stir well and add to soup, along with the chicken. Cook and stir until thickened and bubbly. Cook one more minute longer and sprinkle with parsley.

I also add a can of diced tomatoes and a few finely chopped jalapeno slices.
**The above photo is not mine ... heaven knows my photo skills didn't improve that quickly! The original can be found here.

You Might Also Like

1 Comment

  1. Yum! Will try it when it ceases to be 85 degrees here! Isn't it October? :)