RCI-SP.002.0054.001
Chicken Corn Chowder
Tomato Juice, Canned by the US Department of Agriculture, public domain government resource—original source of recipe Serves: 8
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- ½ cup
- 3 tablespoons
- 3 cups
- ½ cup
- ¼ teaspoon
- cubed chicken or turkey2 cupscooked
- 1 unit
Method
1
Melt butter in a large saucepan over medium heat. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Sprinkle flour over the softened onion and stir continuously for 1-2 minutes to create a light roux, cooking out the raw flour taste.
2 minutes
3
Gradually whisk in the tomato juice, stirring constantly to prevent lumps from forming. Continue stirring until the mixture is smooth.
4
Add the cooked cubed chicken to the saucepan and stir to combine with the tomato base.
5
Pour in the milk and season with pepper. Stir well to incorporate all ingredients evenly.
6
Stir in the drained corn kernels and bring the chowder to a gentle simmer over medium heat.
7
Simmer for 10-12 minutes, stirring occasionally, until the chowder is heated through and flavors have melded.
11 minutes
8
Taste and adjust seasoning with additional pepper if needed. Serve hot in bowls.