Chicken Chowder (Cooking for Two)

Fast and easy made from left over chicken and can of condensed cream of potato soup.  You add chopped celery, carrots, potato, onion, corn and milk.  Finish off with a sprinkle of dill weed and soup crackers.  Wonderful hearty meal anytime of the year.  This is a recipe that you can make your own with using vegetables you have on hand and left over chicken.

Chicken Chowder (Cooking for Two)

  • Servings: 3 servings
  • Difficulty: easy
  • Print


  • 1/2 cup chopped onion
  • 1 rib celery chopped
  • 1 carrot sliced
  • 1 potato peeled and cut in bite size pieces
  • water
  • 1 cup frozen corn
  • 1 cup left over cooked chicken chopped in bite size pieces
  • 1 can condensed cream of potato soup undiluted (10 3/4 ounces)
  • 1/2 cup milk
  • 2 tablespoons flour
  • 1/8 teaspoon dried dill weed
  • salt and pepper to taste


In a large sauce pan cook onion, celery, carrot, and potato with just enough water to cover the vegetables. Cook for 10-15 minutes, then add chicken, frozen corn, cream of potato soup and stir.  In a small bowl mix milk and flour.  When soup comes to a boil add milk mixture while stirring until smooth.  If soup is too thick add more milk. Season with dill. salt and pepper.  Serve warm with soup crackers.



4 Comments Add yours

  1. Celeste says:


    Liked by 2 people

  2. This looks delicious!

    Liked by 1 person

    1. trkingmomoe says:

      It is one of those quick lunches or suppers when you don’t want to cook; Thanks.

      Liked by 1 person

      1. We all need them occasionally!

        Liked by 1 person

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