Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

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Chicken Corn Chowder

Author: Heather

Recipe type: Soup

Serves: 8

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Ingredients

• 1 tbsp butter
• 8 oz package of sliced mushrooms
• 1 medium onion – chopped
• 2 – 14½ oz cans of chicken broth
• 1 – 10¾ oz can of cream of chicken soup
• 2 cups cooked chicken – cut
• ½ cup instant rice – uncooked
• 1 cup milk
• 1 – 16 oz bag of frozen corn
• 2 tbsp corn starch
• 1 tbsp fresh or 1 tsp dried basil
• 1 tbsp fresh or 1 tsp dried dill
• 1 tbsp sugar
• ½ tsp seasoning salt
• ½ tsp black pepper
• ½ cup cream cheese

Instructions

1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
3. Add chicken broth and cream of chicken soup to the pot.
4. Add diced chicken.
5. Add the rice, corn and milk.
6. Finally add the seasonings and the cornstarch.
7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
8. Serve hot with a side of Cheddar Bay Biscuits!
9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

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