Chicken Corn Chowder

Fresh corn, tomatoes and jalapenos from the store or your very own garden make a quick, delicious, light fall soup for your family to enjoy after a busy week of new school and sports schedules. There’s nothing like the bits of fresh corn kernels in this dish to make you walking back for a second bowl.

TIP: Swap out the chicken & use leftover Thanksgiving Day turkey instead.

As seen on FOX 9 on 11/6/2014

As seen on KARE 11 11/18/2014

As seen on WCCO 4 12/22/2014

TIP FOR MAKING THIS A FREEZER READY MEAL: Put all your ingredients in a bag, freeze a few weeks ahead of time for healthy meals after a busy week while keeping your budget intact.

 

Recipe Rating

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  • (1 Rating)

Instructions

  • 1. Place all ingredients in a large stock pot, bring to a boil, reduce heat and simmer on medium-low heat for 25-30 minutes or in a crock pot for 4 hours on low.
  • 2. Add the Half & Half right before serving and heat through about 3-5 minutes.
  • 3. TO SERVE:
  • 4. Place equal amounts of the avocado, tomato and cilantro in the bottom of your serving bowls, top with shredded cheddar cheese and ladled chowder over the fresh ingredients.
  • 5. Serve with tortilla chips!