Chicken Corn Chowder By: Louise P.
I have a 12-year-old son with cystic fibrosis, who is thankfully very healthy. He doesn't currently have any nutritional issues, but we realize the constant struggle that most people have with getting adequate nutrition. The recipe that this was based on was given to me by a co-worker years ago and has been a favorite for our family. I have made alterations to add flavor and increase the nutritional and calorie intake, as cooking is one of my hobbies. I can always count on my family to give me honest feedback on my cooking, and they love this chowder.
- 1/2 c chopped onion
- 1-2 cloves garlic, pressed
- 1 stick(s) butter
- 2 can(s) cream of potato soup (10.5 ounces each)
- 8 oz cream cheese
- 16 oz kernel corn with liquid
- 2 whole chicken breasts, cooked and chopped
- 2 soup cans of cream
- Salt and Pepper to taste
- Add All Ingredients
Sauté chopped onions in butter.
Add garlic when onions are almost tender.
Add cream cheese and mix well.
When cream cheese has melted, add the rest of the ingredients.
Put everything into a Crockpot and cook on low for several hours stirring occasionally. This is a very hearty soup and can have extra cream or half and half added if becomes too thick.
- Servings: 8
Amount per serving:
- Calories: 430
- Fat: 34 g
- Sodium: 520 mg
- Protein: 14 g
- Calcium: 119 mg
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