Harvest Corn Chicken Chowder Recipe

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Harvest Corn Chicken Chowder Recipe
Harvest Corn Chicken Chowder Recipe photo by Taste of Home
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Harvest Corn Chicken Chowder Recipe

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3.5 3 3
Publisher Photo
“With lots of chicken and ham, this lightened-up corn chowder has become a favorite at my house,” relates Janet Boote of Hull, Iowa. “I like to use my own frozen sweet corn when it's available.”
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 1 cup cubed fully cooked ham
  • 2 garlic cloves, minced
  • 2 cups water
  • 2 cups cubed red potatoes
  • 1-1/2 cups fresh or frozen corn
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken breast
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 cup 1% milk, divided
  • 1/4 cup all-purpose flour

Directions

In a large saucepan, saute onion and red pepper in oil until onion is tender. Add ham and garlic; cook 1 minute longer. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Yield: 5 servings.
Originally published as Harvest Corn Chicken Chowder in Light & Tasty August/September 2005, p61

Nutritional Facts

1.330 cups: 306 calories, 6g fat (2g saturated fat), 37mg cholesterol, 763mg sodium, 39g carbohydrate (13g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat-free milk.

  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 1 cup cubed fully cooked ham
  • 2 garlic cloves, minced
  • 2 cups water
  • 2 cups cubed red potatoes
  • 1-1/2 cups fresh or frozen corn
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken breast
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 cup 1% milk, divided
  • 1/4 cup all-purpose flour
  1. In a large saucepan, saute onion and red pepper in oil until onion is tender. Add ham and garlic; cook 1 minute longer. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
  2. Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Yield: 5 servings.
Originally published as Harvest Corn Chicken Chowder in Light & Tasty August/September 2005, p61

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Reviews forHarvest Corn Chicken Chowder

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MY REVIEW
ahmom User ID: 3426126 93206
Reviewed Jan. 6, 2013

"This was just ok."

MY REVIEW
johnsen User ID: 2755435 152333
Reviewed Apr. 21, 2012

"needs more seasonings. better before adding milk. will not make again."

MY REVIEW
simmonssh User ID: 2779414 56895
Reviewed Dec. 23, 2009

"I love this recipe!! We had a great corn chowder at a lodge in Wyoming one summer and I have been looking for a recipe that has the same consistency and good flavor, yet not full of fat. So far, this is my favorite. I like the ham in it, but you can make it without also."

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