Sweet Corn-Chicken Chowder

This chowder can be made when corn is at its cheapest. I buy lots of ears, take off the kernels and freeze them for future chowders.


Sweet Corn-Chicken Chowder

1/2 cup diced celery
 2 cups potatoes, small dice
1 cup diced onion
1/2 cup diced carrot
3 tablespoons flour and salt/pepper to taste
2 1/2 cups chicken broth
1 cup corn kernels
1 1/2 cups half-and-half
1 1/2 to 2 cups diced cooked chicken (I use rotisserie)
1 can (14.5 ounces) diced tomatoes

Melt 3 T butter and then saute celery, potatoes, onion, and carrots. Saute until tender. Stir in flour until well incorporated. Add chicken broth. Stir until it is thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.


Contact Us

The Florida Conference of The United Methodist Church

450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815

(863) 688-5563 or toll free (800) 282-8011