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Brad's creamy cheesey chicken corn chowder
Brad's creamy cheesey chicken corn chowder

Before you jump to Brad's creamy cheesey chicken corn chowder recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

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Certain foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. When you need a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain choices.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to brad's creamy cheesey chicken corn chowder recipe. To cook brad's creamy cheesey chicken corn chowder you need 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Brad's creamy cheesey chicken corn chowder:
  1. Get 1/2 cup butter
  2. Provide 1/2 cup flour
  3. Get 4 cup warm milk
  4. Use 2 lb boneless skinless chicken breast. cut into bite size pieces
  5. Prepare 2 cup frozen sweet corn
  6. Get 1 cube chicken bouillon
  7. Prepare 1 tsp each. garlic powder, salt, pepper, and mccormick© chicken rub
  8. Prepare 1 1/2 cup shredded cheddar cheese
  9. Take 1/3 cup grated cotija cheese
Instructions to make Brad's creamy cheesey chicken corn chowder:
  1. in a large dutch oven. melt butter. add flour. stir constantly until flour turns a light tan.
  2. add warm milk slowly while stirring.
  3. once milk is incorporated, add chicken, corn, bouillon and seasonings.
  4. bring to a boil and simmer until chicken is cooked through.
  5. add cheeses. stir until melted and completely mixed in.
  6. garnish with a couple croutons and serve

Dice the Velveeta cheese and pour the chicken broth over the cubes. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil.

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