Corn and Chicken Chowder

Corn and Chicken Chowder

62

"A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt."

Ingredients

servings 149 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
  2. Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
  3. Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
  4. Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
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Reviews

62
  1. 84 Ratings

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This is a good chowder, but I cooked it differently than the directions.This is the time of year I am looking for ways to use up corn and I even had ham leftover! I always begin my soups by cook...

Fantastic recipe - although I did modify it as follows: I used diced bacon instead of ham - and cooked the onion, celery and bacon first, then added uncut (boneless) chicken thighs and stock (n...

I didn't pre-cook my chicken, just cubed it and threw it in. I also used one bag of frozen corn, which I added half way through. This is awesome chowder! I'm going to add diced green chiles n...