Leftover Chicken Corn Chowder
Easy Leftover Chicken Corn Chowder recipe. So creamy and rich, but made without cream. This makes a great weeknight dinner idea.
Ingredients
- 1 tsp oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 medium red bell pepper, diced
- 1 1/4 cups frozen mixed vegetables
- 2 cups frozen corn
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cayenne pepper
- 2 1/2 cups cooked chicken, diced
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large saucepan, heat the oil over medium heat. Add in the onion, garlic, celery and bell pepper until the vegetables begin to soften.
- Mix in the chicken broth and bring to a boil. Reduce heat and simmer for around 10 minutes.
- Mix in the frozen mixed vegetables and corn and simmer for around 5 minutes.
- In a medium bowl, whisk together the flour and milk until smooth.
- Slowly mix the milk mixture into the soup. Add in the salt, pepper and cayenne pepper, stiring until thickened, around 15 minutes.
- Mix in the chicken and cheese until the cheese is melted. Enjoy warm.