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Corn and Chicken Chowder

Corn and Chicken Chowder

Cheryl Long

Cheryl Long

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

GRAMMA GORGEOUS
68

GRAMMA GORGEOUS

12/20/2003

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 cooking the onion and celery until the onion is transluscent, then add the meats and cook them, this draws out the good flavors and leaves little juicy bits in the pan,then the broth is added and the bits are scraped into the broth and other ingredients go in to simmer. I cut the recipe in half but used two stalks of celery including the leafy tops, and I toss a little (1 small clove) garlic or garlic powder and about a TB of parsley into all my soups.(I didn't use the thyme). Unless there is a reason to drastically cut ones fat intake I would recommend using whole milk or half skim and half cream to make a more creamy and palatable chowder. I prefer to use cornstarch to thicken soups, it's not so heavy and dissoves better.Also, I never add salt until the end if needed when using salty meat and broth. I debated about adding some cubed Velveeta,for a cheesy corn chowder,but decided not to this time.

Susan M
38

Susan M

10/15/2004

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 (no water added). I also used whole milk instead of skim, 1 can of corn instead of fresh corn and lots of potatoes. Added thyme, parsley and rosemary with pepper and a bit of salt. Used cornstarch to thicken. The result was great - I will definitely make it again.

PCUR
32

PCUR

10/29/2003

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 next time!

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