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Creamy Chicken Corn Chowder Recipe

Creamy Chicken Corn Chowder Recipe

"My 10-year-old son and I devised the recipe for this rich and comforting soup," shares Terrie Sowders of Carthage, Indiana. "Now it's a family favorite."
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:2 servings


  • 1 cup chicken broth
  • 2/3 cup cubed peeled potato
  • 1/2 cup frozen corn
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2/3 cup 2% milk
  • 2 ounces process cheese (Velveeta), cubed
  • 2/3 cup cubed cooked chicken breast


  • 1. In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • 2. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in cheese until melted. Add the chicken; heat through. Yield: 2 servings.

Nutritional Facts

1-1/2 cup: 343 calories, 12g fat (6g saturated fat), 66mg cholesterol, 968mg sodium, 33g carbohydrate (0g sugars, 2g fiber), 27g protein Diabetic Exchanges: 2 starch, 3 lean meat, 0 fat.

Reviews for Creamy Chicken Corn Chowder

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Reviewed Dec. 8, 2015

"Doubled this recipe and it made 5 servings :) Really creamy and tasty, the herbs were perfect for this soup. I didn't have Velveeta so used shredded cheddar and gouda and it worked fine."

Reviewed Jan. 8, 2014

"Made this for dinner tonight - delicious!!!!!! Adding this to my recipe collection for sure!"

Reviewed Oct. 13, 2012

"Amazing recipe and so easy! Perfect for that left over chicken! Great choice of herbs, too!"

Reviewed Jul. 7, 2010

"This was excellent!!!! I used a little to much pepper but my daughter even loved it(with a big glass of milk)! Thanks so much for the great recipe! Will make over and over and over again! It is quick and easy!!"

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