Recipe by PEGW
"What could be more comforting than a bowl of corn chowder or a bowl of chicken soup? A bowl of Chicken And Corn Chowder With Thyme, it will cure what ails you."
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green onions, chopped
2 (14.5 ounce) cans
frozen corn kernels
skinless, boneless chicken breast halves - cut into cubes
chopped fresh thyme
salt to taste
ground black pepper to taste
Quick, filling and very tasty. Wonderful for a stormy, rainy night. Dried thyme (2 tsp) also works well, as does adding a couple of chopped carrots for a little added color.
It was very good and the fresh thyme was the best part.
this is a good recipe for a great chowder. My only suggestion is to add a good dash of sherry (or cooking sherry) at the end. It makes the whole soup taste rich and gives it a beautiful aroma!
This was a very good chowder. My son, who is very picky, ate and ate and ate!!!
We really liked the flavor of this, but it was a bit runny. I added cornstarch (mixed into a little of the broth then stirred into the soup) during cooking, and then let it sit a little while after cooking, and that thickened it up a bit. I think adding a can of cream of mushroom soup might also help thicken it up and add some more flavor next time. I used whole milk instead of half and half because that's what I had. I also added about 2 cups of shredded cheddar at the end of cooking and we topped our bowls of soup with a little more cheddar.
I only used 2% milk so expected that I would need to add some cornstarch slurry to thicken it up to chowder consistency. Other than that, it was perfect. Couldn't be easier to put together, and it was a complete meal - meat, potato, and vegetable. My fresh thyme is under snow right now, so I used dried.
Great. I don't use the bacon because my brother doesn't eat pork; just cut the onions into rings so my husband can pick them out easier - he hates onions. Those were the only changes. We make this about once a month. Love it.
great recipe! my husband loved it! it's great with a few pieces of red pepper thrown in too! I used home made chicken broth, and only 3 cups of corn (four seemed like a lot!). I also cut my potatoes really small (hash-brown sized) because I don't like biting into a chunk of potato! The last thing I did was use whip cream and skim milk instead of half and half, because thats what i had on hand. I found i had to add starch to it to thicken it too. The results were just barely below curdling. I'm not sure if this is because i boiled it, or because of the starch.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Corn Chowder with Thyme
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 522
** Calories from Fat: 215
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