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Leftover Chicken Corn Chowder

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.
5 from 6 votes
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Course: Soup
Cuisine: American
Keyword: Holidays
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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.