CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy

Chicken Corn Chowder with Rice

10/27/2015

0 Comments

 
Picture
Chicken Corn Chowder with Rice
*and homemade No Knead Bread


Ingredients:
4 tbs butter
4 tbs all purpose flour
4 cups of milk
2 boneless, skinless cooked chicken breasts, cubed  *or 1 pint pressure canned boneless chicken
1-2 cups cooked rice *wild rice or brown rice works if you are going to freeze
1 can of corn, *or 1 half pint of pressure canned corn 
1 large onion, chopped
1 small red bell pepper, diced

seasonings to taste: 
salt & pepper 
1 Tbs sweet basil
1-2 Tbs chives
1/2 Tbs parsley 
*hot sauce, optional
*1-2 Tbs Better then Bullion Chicken paste, optional

Instructions:
Start by making a roux in a large stock pot. 
Melt butter over medium heat.
Once melted, add chopped onions & diced bell pepper and cook until onions are translucent (approx 10 mins) Add flour and stir vigorously using a whisk. Cook the flour/onion/peppers mixture for about 1 minute. The flour will start to brown. 

Slowly begin to add your milk *warmed in a microwave to get the chill off milk, this will speed up incorporating it into soup without lumps.  Whisk in milk, 2 cups at a time. Making sure you eliminate any lumps.  

Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly) Add in corn and chicken. Adjust any seasonings. 
Simmer on low until hot and ready, usually about 15 minutes.

Recipe Note:  I cook 2 cups of rice in chicken broth - this ensures I've made more then enough rice for eveyrones' tastes but, won't take over and thicken up the soup in its pot...I serve the rice on the side with this soup, people can add in as much or as little rice as they like. Any leftover rice and be used to make fried rice the next day too - BONUS! 
I also cut my no knead bread (click here for recipe) up into manageable pieces so everyone can dunk into the soup. 

~Enjoy!

​Recipe & Photos by: Diane Baker for Canning and Cooking at Home  
0 Comments



Leave a Reply.

    F I N D  A  R E C I P E 

    Print Friendly and PDF


    Picture

    Picture


    RSS Feed

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy