I’m soooo excited to be back with another little space recipe! When I was growing up in Ohio, my mom used to make a large batch of super easy chicken corn chowder. I remember her making a giant pot, ladling out bowls of soup, and passing around hunks of crusty, warm bread. It was sublime. For days I have been craving the comfort of this chowder, so today I whipped up an enormous pot. As I was humming to myself in the kitchen I thought, “maybe my WordPress friends would like to know this recipe too?!”. So…. here I am! 🙂 I hope you all enjoy this tasty treat! Comment and let me know if you like it. Have a wonderful evening and I will see you all back here in the morning!
“1-2-3 Corn Chowder For Me” Soup
Makes: 12 Servings
- 1 yellow onion, diced
- 1 can of creamed corn
- 1 (16 ounce) bag of frozen kernel corn
- 2 family-size cans of Campbell’s Cream of Chicken Soup
- 3 cups of milk
- Several dashes of black pepper
- Several dashes of garlic powder
- Several dashes of dried thyme
- Several dashes of dried sage
- In a large stock pot, drizzle 1 tbsp. of olive oil and toss in the diced onions. Saute over medium heat for 8-10 minutes, stirring occasionally, until soft and tender.
- Next, add in the creamed corn, frozen corn, cream of chicken soup, and milk. Milk well until combined. Increase your heat to medium-high.
- While the soup is warming up, add in all of the seasonings. (Be sure to taste as you go and adjust to your preferences 🙂 This is the fun part of cooking!).
- When the soup is bubbling hot, serve into bowls and pair with a nice salad or some warm bread. Dig in, you earned it! 🙂