Corn & Chicken Chowder

Warm & Ymmy. Inexpensive. Quick & Easy. 30 minutes or less start to finish. Variations: cut fresh corn off the cob (4 ears); cook whole pieces of chicken in the broth, remove it and cut it up cooked; use left-over mashed potatoes and less milk. From Better Homes. You can also put all the green pepper in at once.

Yield: 4 servings
Community Recipe from


  • 12 ounce(s) boneless skinless chicken cut in bite size pieces
  • 1 med. package(s) corn frozen
  • 32 ounce(s) chicken broth reduced sodium
  • 1/2 cup(s) sweet green pepper chopped fresh or frozen
  • 1 cup(s) milk
  • 1 1/4 cup(s) instant potatoes mashed
  • salt & pepper to taste
  • red pepper (optional) crushed


  1. 1. Spry-oil large saucepan and saute chicken until no longer pink.

  2. 2. Add corn and broth; cover and bring to easy boil.

  3. 3. Reduce heat to simmer and add green pepper (1/2 if fresh, all if frozen), milk, potatoe and salt and pepper to taste. Heat through.

  4. 3. Sprinkle servings with remaining 1/2 fresh green pepper and optional red pepper.
December 2011

This recipe is a personal recipe added by JoyceLukecart and has not been tested or endorsed by MyRecipes.

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