Chicken and Rice Corn Chowder
A wonderfully indulgent winter soup, packed full of texture and amazing flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 tablespoons butter
- 1 medium onion chopped
- 2 celery stalks finely chopped
- 1½ cups good quality chicken stock
- 1 cup whipping cream
- 2 cups frozen corn
- ½ cup long grain rice
- 2 cups cooked chicken chopped
- salt & pepper to taste
In a large saucepan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.
Add the stock, cream, and corn. Bring to a boil.
Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.
Calories: 415kcal | Carbohydrates: 30g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 183mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.2mg