entrees

Chicken and Corn Chowder

A hearty, stick-to-your-ribs stew that's packed with flavour — a bowl on a chilly day will leave you satisfied and satiated.
20 min
PREP TIME
35 min
COOK TIME
230
CALORIES
11
INGREDIENTS
6
Servings

INGREDIENTS

  • 3 ears corn on the cob, husked or 2 cups (500 mL) frozen corn niblets
  • 1 tbsp (15 ml) olive oil
  • 1 cup (250 ml) diced onions
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) Rice Flour
  • 1 pkg (40 g) Chicken Stew Seasoning Mix
  • 2 1/2 cups (625 ml) each milk and No Salt Added Chicken Cooking Stock
  • 1 cup (250 ml) diced potatoes
  • 1/2 cup (125 ml) diced red peppers
  • 1/2 pound (250 g) boneless, skinless chicken thighs, cooked and diced 1-in (2.5 cm)
  • Organic Black Pepper Coarse Grind To taste

Preparation

  • 1 If using corn cobs, heat grill to medium heat. Grill corn cobs, turning every few minutes until kernels are golden brown. Set aside and let cool slightly, then remove niblets from cob using a knife.
  • 2 In a large pot on medium-high heat, add oil and onions; cook 3 minutes. Add butter and whisk in rice flour until smooth. Whisk in seasoning mix and milk; simmer 5 minutes.
  • 3 Add stock, potatoes and peppers; simmer 20 minutes or until potatoes are tender. Add remaining ingredients, including prepared corn and heat through, approximately 5 minutes.

NUTRITION INFORMATION

(per Serving)

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