Rating: 4.2 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
  • 20 Ratings

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2004, Martha Stewart Kids, Spring 2004

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Recipe Summary test

Servings:
6
Yield:
Makes 7 Cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.

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  • Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.

  • Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

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Reviews

20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0