Rating: 4 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

Corn kernels pureed with milk create the rich, smooth texture of this classic chicken corn chowder. A tossed salad makes a perfect pairing for this easy meal.

Allison Fishman
Recipe by Cooking Light July 2006

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

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  • While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Nutrition Facts

394 calories; calories from fat 26%; fat 11.5g; saturated fat 5.8g; mono fat 3.4g; poly fat 1.4g; protein 35.5g; carbohydrates 40.7g; fiber 4.5g; cholesterol 84mg; iron 2.2mg; sodium 534mg; calcium 293mg.
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