This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…

The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!

A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.

Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week. 

Source: adapted from Taste of Home, June/July 1993

4 Comments

  1. Terry Pearson
    Posted January 4, 2017 at 2:12 PM | Permalink

    sub out the 3 cups peeled Russet potatoes, diced (about 3 potatoes) with 3 cups of cauliflower and sub out the 1/3 cup all-purpose flour with 1/4 cup coconut flour to make this a Diabetic friendly meal

  2. Posted January 29, 2017 at 11:00 PM | Permalink

    That looks so amazingly yum!

  3. Posted February 1, 2017 at 6:12 PM | Permalink

    There’s no minced garlic in the ingredient list, so I just added a clove. Hope that is correct

    • Posted February 2, 2017 at 6:46 AM | Permalink

      Thanks woman! How could I forget my favorite ingredient to any recipe? 😉

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