Creamy Chicken Corn Chowder

This recipe calls for a pound of cooked chicken breast. I just boil my chicken in water for about 20 minutes, then remove it and chop it up.

In a large pot, melt the butter and stir in the chopped onion. Saute on medium high heat for a couple of minutes. While that’s going on, take your cream cheese and cube it up.

Once the cream cheese is cubed, throw it in the pot. Reduce the heat to medium. We want to melt the cream cheese into the onions, but not scorch it. It’s going to look like a big ole blobby mess. When the cream cheese is mostly melted, add in the cans of creamed corn. Keep stirring. As the corn heats up, it will help the cream cheese along. Then add the chicken broth and the milk. Keep stirring it all so that everything just kinds of melts together. You can even get out a whisk if you’d like. Then add the chicken and the salsa. If your chowder seems too thick, you can add more milk or chicken broth. It’s technically a chowder, but if you want it to make into more of a soup, you go right ahead.

Now you want to be careful not to scorch the chowder, so medium or medium-low heat is best. Stir often. Once the chowder has had time to simmer and get all hot and stuff, it should be ready for eating. I love eating this with tortilla chips.

This could also be made with turkey.