Potato Chicken & Corn Chowder

We are experiencing BEAUTIFUL Fall weather here in Provo, Utah, and I am loving it!:

The crisp air, the colorful leaves, the sweaters, the approaching holiday season, the family get-togethers, the football games (Go Cougars!), and the food...

Which brings me to my next point:

This SOUP!!! (Which is really more of a chowder.)

It's the thick, chunky, good-for-your-belly-and-your soul sort of soup that just makes you feel happy about life in general. 

Plus, it tastes incredible... which never hurts.

I first tasted a version of this soup at a baby shower when we were just starting medical school in Missouri. It was made by a great woman, and friend. Melissa pretty much rocked my world with this soup. I thought I'd died and gone to heaven... and it was pretty embarrassing how many times I refilled my bowl. But not embarrassing enough to make me stop eating it. I begged her for the recipe, and she was kind enough to oblige.

The chunks of potato, the chicken, and the sweet corn make this mild-tasting soup the epitome of "kid-friendly." My oldest girls each ate two man-sized bowls when I made this last week.

My girls are not man-sized.

They are pint-sized.

They love this stuff, nearly as much as I do! (It's difficult to imagine anyone loving it more.) I get rave reviews every time I make it, which, of course, makes me feel like a rockstar in the kitchen.

Serve it with a tossed salad and some crusty bread, then sit back and enjoy the glowing looks of admiration, the praise, and the "mmm, mmm, good"s.

Potato Chicken & Corn Chowder
Printable Version


*Serves 6-8


INGREDIENTS

1 1/2 cups cooked shredded chicken (2 large chicken breasts)

8 medium russet potatoes, peeled and chopped into bite-size pieces

1 Tbsp. chicken base (Better than Bullion)

3 cups water

2 cans cream of chicken (or prepared homemade recipe)

1 1/2 cups milk

1 can corn (drained)

8 oz. reduced fat cream cheese

1/2 medium onion, minced (or 2 tsp. dried onion flakes)

1 tsp. salt (to taste)

1/4 tsp. pepper (to taste)

DIRECTIONS
In a large pot, over medium-high heat, add the water, milk, cream of chicken soup, cream cheese, and chicken base. Stir until thoroughly combined. Bring to a low boil, then reduce heat to simmer.

Add the shredded chicken, chopped potatoes, corn, minced onion, salt and pepper. Cover and allow to simmer until the potatoes are tender. Add more salt and pepper if desired. Remove from heat and allow to cool 10-15 minutes. Serve warm.

Refrigerate up to a week. (It may be frozen, but the re-heated potatoes and cream cheese will create a different consistency.)