Appetizers / Soups / Salads

America's Test Kitchen Chicken Corn Chowder is for Soup.

America's Test Kitchen Chicken Corn Chowder takes 15 minutes to prepare.

America's Test Kitchen Chicken Corn Chowder takes 45 minutes to cook.

America's Test Kitchen Chicken Corn Chowder makes 10 servings.

The ingredients for America's Test Kitchen Chicken Corn Chowder are:

Butter, salted, 2 tbsp
Milk, 2%, 3 cup
Chicken Broth, 64 fl oz
Sweet Corn, Fresh, 1.50 cup
Garlic, 2 cloves
Onions, raw, 1 medium (2-1/2" dia)
Yams, 2 cup, cubes
Yellow Cornmeal, 1 cup

mix milk and cornmeal together and set aside.

in dutch oven, cook onions in butter until soft (8 min). add garlic, let cook 30 seconds. add broth, chicken, and sweet potatoes. cook 10 minutes. add milk and cornmeal mixture. cook until think (just a few minutes) add corn (fresh or frozen are best, canned are OK. partial creamed corn is fine, too) at end.

DO NOT USE SKIM MILK - you will regret it and it will be inedible. recipe calls for whole milk but i find 2% works fine.

cumin and oregano can be added with garlic. add fresh parsley to individual servings.

Here is how you make America's Test Kitchen Chicken Corn Chowder:

Number of Servings: 10Recipe submitted by SparkPeople user LEMONJUICER.

The nutritional information for America's Test Kitchen Chicken Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 165.6

• Total Fat: 4.9 g
• Cholesterol: 16.0 mg
• Sodium: 825.3 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 2.8 g
• Protein: 5.5 g