Chicken and Corn Chowder

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While I was on the chicken theme during my bulk cooking weekend, I decided to make the Chicken and Corn Chowder from the Better Homes and Garden New Dieter’s Cookbook.

The green chili peppers gave this recipe a little kick that was mmmm…..mmmmm… delicious!


In a large saucepan cook onion in hot butter for 3 to 4 minutes or until tender. Add broth, potato, corn, chili peppers, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender, stirring occasionally.

In a screw-top jar combine milk and flour; cover and shake well. Add to potato mixture. Cook and stir until thickened and bubbly. Add chicken and cilantro or oregano. Heat through.

If you are freezing this meal, just let it cool to room temperature and place in freezer container. Wa-la!

If you missed the Chicken Tetrazzini recipe, you will want to be sure to check that one out too.

What recipes do you have that are good for freezing? Leave a comment with a link and I’ll be sure to check it/them out!

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  1. They could always been the best on their part which they made to happen at all.

  2. mmm This sound so good. I’ll definitely try this recipe. Too bad my kids don’t like corn. I’m sure hubby and I will enjoy it though.

  3. Yummy! I may have to try this. Thanks for sharing.

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