Many years ago, I sat at the kitchen counter in my mentor’s home on Hilton Street in Monroe, Louisiana, and watched Sara Greene prepare this comforting pot of Chicken Corn Chowder for her house full of rowdy boys. I can still see her bright smile as she gave me cooking instructions. Fifteen minutes and a handful of pantry and refrigerated ingredients can become a heartwarming bowl of creamy goodness. Serve Chicken Corn Chowder with a beautiful green salad and yeast rolls for a complete meal. It is a wonderful choice for a weeknight winter supper. I hope your family enjoys it as much as mine does!
15 Minute Chicken Corn Chowder
Fifteen minutes and a handful of pantry/refrigerated ingredients are all that is needed for a heartwarming bowl of creamy goodness.
- ¼ cup butter
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1/2 cup chopped mixed peppers (if desired)
- 2 cups whole kernel corn (frozen or canned- drain, if using canned)
- 1 ½ cups chopped cooked chicken
- *2 cans of cream of chicken soup or homemade equivalent (see below)
- 1 ¾ cup milk
- ½ tsp salt
- ½ tsp basil
- ½ tsp white pepper
- Melt butter and sauté vegetables about 5 minutes or until tender.
- Add corn, chicken, soup, milk, and seasonings.
- Heat until hot, but do not boil.
My family will enjoy this Chicken Corn Chowder with yeast rolls and a Spinach Salad inspired by my wonderful friend, Jill. It is loaded with freshly sliced mushrooms, boiled egg, thick cut bacon, thinly sliced red onion, slivered almonds, craisins, and a creamy balsamic dressing. Now that the holidays are behind us, I am in desperate need of a pantry and refrigerator inventory all over again. My pantry is bursting at the seams with all kinds of ingredients, hence the loaded spinach salad.
As we work to be good stewards of all that fills our pantries, refrigerators, and freezers, there are many families struggling to make ends meet, much less a well balanced dinner. If your pantry is overflowing with canned goods (like mine), consider setting a portion aside for your local food bank or drop off groceries to a local feeding ministry. If you really want to be blessed, stay and assist in preparing a meal and serving the hungry. It is a humbling experience and one that helps me live with gratitude.
Cooking With What I’ve Got and thanking God for it,