This creamy, comforting soup is easy to make and bursting with unique flavors. Soup is such a simple pleasure.
It’s a meal that comforts us from the inside and can easily satisfy our cravings.
Soup is a convenient dinner strategy too. Not only is soup filling and economical, but it’s a perfect meal when you’re lacking time and your schedule is filled with so many responsibilities.One of my favorite batches of soup to whip up and has always been a reliable recipe in our house is my Rosemary Mushroom Chicken Corn Chowder.
Chicken Corn Chowder is a Pennsylvania Dutch staple that I grew up with. We’d enjoy it every summer even in the sweltering heat. This version, however, includes rosemary and mushrooms that add a new taste to an old favorite. For me, it is a nice transitional soup from cool to warm weather because while hearty and creamy, it has a freshness we long for just as spring arrives.It starts with a simple sauté of bite-sized chicken breast, diced onions, and earthy mushrooms. Sweet corn kernels and orzo pasta round out the soup making it a perfectly satisfying main meal. I most often use readily available pantry and freezer staples like frozen corn and dried herbs, but substituting fresh ingredients still proves to be a hassle-free way of making it.This can be on the table in about 30 minutes, but it’s just one of those soups that seems to taste better the next day. I also always double it so we can enjoy this medley of ingredients for a few meals. Paired with some crispy bread and enjoyed at the dinner table or even snuggled up on the couch, a soup like this gets me through a week of hustling and combats the most hectic of weeknights when my mama brain power has come to a halt.
Grab a spoon and try some of my other flavorful dinner soups too.
What is your favorite batch of soup to make for busy weeks?
This creamy, comforting soup is easy to make and bursting with unique flavors.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb chicken breasts cubed into bite size pieces
- 1 small sweet onion diced
- 8 ounces sliced mushrooms
- 1 tsp dried rosemary or substitute with 1 tbsp fresh chopped rosemary
- 1/2 tsp dried basil
- 32 ounces low sodium chicken broth
- 10 ounce can condensed cream of chicken soup
- 16 ounces frozen white or yellow shoepeg corn
- 1/2 cup uncooked orzo
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 2 tbsp flour
Heat olive oil and butter in a dutch oven pot over medium-high heat.
Add chicken and saute until partially cooked, about 5 minutes.
Add onions and mushrooms and continue cooking for about 5 minutes.
Stir in rosemary and basil and cook for 2 more minutes.
Add chicken broth and next 6 ingredients. Stir well and simmer for 10-12 minutes or until orzo is tender.
Meanwhile, combine milk and flour with a whisk and set aside.
When the orzo is tender, gradually stir the milk mixture into the chowder. Simmer for 5-8 minutes until the soup is piping hot and ready to enjoy.
As with any soup, the ingredients are flexible so adjust to your liking.
This soup is better the next day when the flavors have had the chance to come together. Reheat on the stove and enjoy.
If soup is too thick, just add more chicken broth to thin it.