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 cup: 270 calories, 14g fat (7g saturated fat), 66mg cholesterol, 1148mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 19g 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

Reviews for Zesty Corn Chowder

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
wildflower6696 User ID: 3481900 13801
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!"

Loading Image