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Chicken and Corn Chowder


1 3/4 cup serving is 308 calories.

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Rate this recipe 4.4/5 (56 Votes)


  • 1 tbls. butter
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 garlic cloves chopped
  • 3 jalapenos diced (optional)
  • 32 oz. low sodium chicken broth
  • 3 large Yukon Gold potatoes
  • 2 1/2 cups corn (frozen or fresh)
  • 1 tbls. Chopped fresh Thyme
  • Salt & Pepper
  • 3 cups diced chicken breast



Step 1

In a large soup pot, melt butter over medium high heat. Add onion, celery and garlic, saute till tender. Add broth, potatoes, corn thyme, S&P. Bring to a boil, reduce heat and simmer stirring occasionally until potatoes are tender.

Using an immersion blender, blend, leaving it chunky . Add chicken and simmer until chicken is heated through. Check seasoning.
Spinkle some fresh thyme on top when serving


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