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Chicken Corn Chowder

January 22, 2010

I was a little skeptical when making this chowder because traditional chowders usually consists of heavy cream and butter. This chowder is a great way to use the abundance corn you might have in your pantry.  Ideally, I would use fresh corn on the cob, but canned corn or frozen corn kernels work just as well.  I defrosted a couple skinless chicken tenderloins and boiled them in hot water for 10 minutes until no longer frozen. You don’t want to overcook the chicken because it will cook longer in the soup. Corn kernels are then pureed with milk to create a rich, smooth texture of classic chowder.  A tablespoon of butter is all your need to bring out the aromatic flavors in this dish.  This chicken chowder is hearty enough to serve as a main dish with crusty bread or a mixed green salad.

Chicken Corn Chowder

4 servings


  • 1  tablespoon  butter
  • 6  green onions
  • 2  tablespoons  all-purpose flour
  • 2  cups  chopped cooked chicken breast
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2 (15-oz) can of corn kernels, divided
  • 1  (14-ounce) can reduced-sodium chicken broth
  • 1.5  cups  fat-free milk


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

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.

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