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Chicken Okra Chowder

Print Recipe
This flavorful chowder features Margaret Holmes perfectly seasoned Tomatoes, Okra and Corn.

Ingredients

  • 2 cups boneless skinless chicken cooked and coarsely chopped
  • 4 tbs. butter
  • 1 small onion chopped
  • 1 clove garlic minced
  • 3 tbs. Wondra® Flour
  • 1 14.5 oz. can Margaret Holmes Tomatoes, Okra and Corn
  • 1 15 oz. can creamed corn
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 cups shredded Pepper Jack cheese
  • hot sauce to taste

Instructions

  • Melt butter in Dutch oven or large stock pot.
  • Add onion and garlic and cook on medium low heat until onion is soft.
  • Stir in flour until smooth.
  • Add Margaret Holmes Tomato, Okra and Corn, along with chicken and stir to combine.
  • Pour in chicken stock and cook until heated, stirring until well mixed.
  • Add in shredded cheese and cook until melted and slowly add milk.
  • Stir to combine all ingredients and simmer until thoroughly heated.
  • Season to taste with hot sauce.