Ingredients
Scale
- 2 cups chicken, cooked and shredded
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, diced
- 3 cups chicken broth
- 1 cup milk
- 1 cup corn, frozen or fresh
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and carrots, sauté until softened.
- Add potatoes and chicken broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in shredded chicken, corn, and milk.
- Season with salt and pepper.
- Cook for an additional 5 minutes until heated through.
- Serve warm.
Notes
- For a thicker chowder, mash some potatoes.
- Use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken and Potato Chowder