Rosemary Mushroom Chicken Corn Chowder
This creamy, comforting soup is easy to make and bursting with unique flavors.
Ingredients
- 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
Instructions
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Heat olive oil and butter in a dutch oven pot over medium-high heat.
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Add chicken and saute until partially cooked, about 5 minutes.
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Add onions and mushrooms and continue cooking for about 5 minutes.
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Stir in rosemary and basil and cook for 2 more minutes.
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Add chicken broth and next 6 ingredients. Stir well and simmer for 10-12 minutes or until orzo is tender.
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Meanwhile, combine milk and flour with a whisk and set aside.
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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.
Recipe Notes
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.