My sister, Debi, gave me this recipe, and I just made a pot of this delicious chowder to take to church tomorrow to help feed the folks who are staying after church to pack boxes to send to our soldiers serving in combat zones overseas. We will probably pack 30-40 boxes, and then we’ll ship them out on Monday.

It has been a year or two since I made this, and I had forgotten how good it is. I had a bowl for dinner, and it is wonderful. I also made a pot of chili, but I’ve posted my recipe for chili before.

Here’s the recipe for Chicken Cheese Corn Chowder

Chicken Cheese Corn Chowder

1 cup chopped onion
1 Tablespoon butter
1 pound boneless, skinless chicken, chopped
4 cups chicken broth
1 1/2 cups diced potatoes
1 17-ounce can creamed corn
3 cups milk
8 ounces Velveeta
8 ounces Colby-Jack or cheddar cheese
salt/pepper to taste
Mrs. Dash seasoning to taste
Chopped parsley (optional - I add this because it makes it look so nice to have the bits of green in it)

In a soup pot, cook the onion in butter until transparent. Add chicken brother, chicken, potatoes, salt, pepper Mrs. Dash. Simmer until the meat and potatoes are thoroughly cooked. Add corn, ilk and cheese until the cheese is melted and blended.

This entry was posted on Saturday, May 3rd, 2008 at 8:48 pm and is filed under Recipes, food/restaurants. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.