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Chicken and Corn Chowder

Chicken and Corn Chowder Serves: 1½ gallons

Ingredients

  • 1 lb. yellow corn
  • 2 oz. vegetable oil
  • 1 – 17 oz. pkg. RC Gluten-Free Seasoned Cream Soup Mix or RC Classic Seasoned Cream Soup Mix
  • 64 oz. cold water
  • 64 oz. cold milk
  • 8 oz. butter
  • 8 oz. onion, cut into small dice
  • 8 oz. celery, cut into small dice
  • 8 oz. carrots, cut into small dice
  • 6 oz. red bell pepper, minced
  • 1 qt. water
  • 1 lb. cooked chicken meat, diced
  • 1 lb. eastern potatoes, peeled and cut in small dice
  • 3 tsp. RC Hearty Foundations® Low Sodium Supreme Ham Base
  • 3 tsp. RC Oven Roasted Chicken Base
  • 1 tsp. RC Umami Sensations® Kokumi Powder
  • 1 tsp. RC Umami Sensations® Mirepoix Powder
  • ¼ tsp. nutmeg, ground
  • ¾ tsp. white pepper, ground

Instructions

  1. 1 Heat oil and caramelize corn, onions and chopped garlic.
  2. 2 Add the celery and peppers and sauté until tender.
  3. 3 Add the seasonings, prepared Chicken Bases, Chipotle Chile Flavor Concentrate and water.
  4. 4 Bring to a simmer.
  5. 5 Simmer for 5 minutes.
  6. 6 Add roux and puree the mixture.
  7. 7 Simmer for an additional 5-10 minutes.
  8. 8 Finish with heavy cream and additional Chipotle Chile Flavor Concentrate as needed.
  9. 9 Mix the sour cream with the chopped parsley and Cilantro Flavor.
  10. 10 Use this as a garnish on top of soup.
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