Creamy Chicken Corn Chowder Recipe

5 4 7
Creamy Chicken Corn Chowder Recipe
Creamy Chicken Corn Chowder Recipe photo by Taste of Home
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Creamy Chicken Corn Chowder Recipe

Read Reviews
5 4 7
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
Originally published as Creamy Chicken Corn Chowder in Cooking for 2 Spring 2005, p22

Nutritional Facts

1-1/2 cups: 343 calories, 12g fat (6g saturated fat), 66mg cholesterol, 968mg sodium, 33g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Creamy Chicken Corn Chowder in Cooking for 2 Spring 2005, p22

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Reviews forCreamy Chicken Corn Chowder

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germanycook User ID: 6411056 239003
Reviewed Dec. 8, 2015

"Doubled this recipe and it made 5 servings :) Really creamy and tasty, the herbs were perfect for this soup. I didn't have Velveeta so used shredded cheddar and gouda and it worked fine."

MY REVIEW
83Bake User ID: 6896728 68370
Reviewed Jan. 8, 2014

"Made this for dinner tonight - delicious!!!!!! Adding this to my recipe collection for sure!"

MY REVIEW
Katie831 User ID: 6914393 132395
Reviewed Oct. 13, 2012

"Amazing recipe and so easy! Perfect for that left over chicken! Great choice of herbs, too!"

MY REVIEW
lovelg&j User ID: 3519659 132363
Reviewed Jul. 7, 2010

"This was excellent!!!! I used a little to much pepper but my daughter even loved it(with a big glass of milk)! Thanks so much for the great recipe! Will make over and over and over again! It is quick and easy!!"

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