CORN AND CHICKEN CHOWDER RECIPES

CORN AND CHICKEN CHOWDER RECIPE | ALLRECIPES

Corn and Chicken Chowder Recipe | Allrecipes image

A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.

Provided by Cheryl Long

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Yield 20 servings

Number Of Ingredients 13

Ingredients

3 slices ham, chopped
1 onion, chopped
3 stalks celery, sliced thin
2 pounds peeled and cubed potatoes
3 cups chicken broth
1?½ cups water
1?½ pounds chicken tenderloins
4 cups fresh corn kernels
3 cups skim milk
1?½ teaspoons dried thyme
¼ teaspoon ground black pepper
salt and pepper to taste
6 teaspoons all-purpose flour

Steps:

Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

Nutrition Facts : Calories 149.4 calories, CarbohydrateContent 17.1 g, CholesterolContent 23.5 mg, FatContent 4.4 g, FiberContent 2.1 g, ProteinContent 11 g, SaturatedFatContent 1.2 g, SodiumContent 164.5 mg, SugarContent 3.6 g

EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Easy Chicken Corn Chowder Recipe: How to Make It image

When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1252mg sodium, CarbohydrateContent 51g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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