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Creamy Chicken Corn Chowder

 Creamy Chicken Corn Chowder
"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."
2 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 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

Directions

  • 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.
  • 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 cups equals 343 calories, 12 g fat (6 g saturated fat), 66 mg cholesterol, 968 mg sodium, 33 g carbohydrate, 2 g fiber,

2 of 2

Creamy Chicken Corn Chowder (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.