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Zesty Corn Chowder Recipe

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This chowder needs no simmering—it goes from stovetop to table in just minutes. So it's perfect when time is short and your family is hungry.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1-1/2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 2 cups cubed cooked chicken
  • 1 can (11 ounces) Mexican-style corn, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup sliced fresh mushrooms
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 270 calories, 14 g fat (7 g saturated fat), 66 mg cholesterol, 1148 mg sodium, 18 g carbohydrate, 2 g fiber, 19 g protein.


  1. In a large saucepan, combine the milk, soups and broth. Add the chicken, corn, chilies and mushrooms. Bring to a boil. Reduce heat; simmer until heated through, stirring occasionally. Remove from the heat. Stir in cheese until melted. Yield: 6-8 servings (2 quarts).
Originally published as Zesty Corn Chowder in Country Chicken Cookbook 1995, p23

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Reviewed Sep. 15, 2011

"my family can be picky, but they loved this recipe! I just made the dish this week, and they already want me to make it again, but this time a double batch!"

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