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Harvest Corn Chicken Chowder

 Harvest Corn Chicken Chowder
“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.”
5 ServingsPrep: 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;

2 of 2

Harvest Corn Chicken Chowder (continued)

Directions (continued)

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