Quick Chicken-Corn Chowder

Becky Luigart-Stayner; Lydia DeGaris-Pursell

You can have this chicken corn chowder on the table in less than 30 minutes.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 28%
  • Fat: 8.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.1g
  • Carbohydrate: 28.6g
  • Fiber: 1.9g
  • Cholesterol: 52mg
  • Iron: 0.4mg
  • Sodium: 668mg
  • Calcium: 165mg

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn

Preparation

  1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quick Chicken-Corn Chowder Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy