I’ve shared this recipe for Chicken Corn Chowder before but have updated it a bit. Here’s the latest version:
Chicken & Mushroom Corn Chowder
I do like to use roasted deli chicken in here – it’s so moist and has a wonderful flavor.
8-10 oz sliced fresh mushrooms – I used Cremini and used 10 oz.
1-1/4 cups chopped onion or more to taste
2 cans, 10.5 oz, low sodium chicken broth or more if needed
1 pound corn, thawed if frozen or drained if canned
2-3 cups cooked chicken, chopped (Deli chicken is good)
1 can, 10.5 oz., condensed cream of chicken soup – not low fat or light – I used Campbell’s regular soup
1/2 cup orzo (about 4 oz)
1 teaspoon dried Italian seasoning
1 cup milk – this time I used whole milk
1-1/2 tablespoons flour
Salt and pepper to taste
Heat oil in soup pot and add mushrooms and onions, and cook over medium high heat until tender, about 5 minutes.. Add chicken broth, corn, chicken, soup, orzo, and seasonings. Bring to a boil, then lower to a simmer and cook until orzo is tender, about 10 minutes. Stir together milk and flour in a small bowl; gradually stir into chowder, and cook until hot throughout.