Chicken and Corn Chowder with Thyme Recipe -
Chicken and Corn Chowder with Thyme Recipe
  • READY IN 45 mins

Chicken and Corn Chowder with Thyme

Recipe by  

"What could be more comforting than a bowl of corn chowder or a bowl of chicken soup? A bowl of Chicken And Corn Chowder With Thyme, it will cure what ails you."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
  2. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
  3. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
  4. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2003

Quick, filling and very tasty. Wonderful for a stormy, rainy night. Dried thyme (2 tsp) also works well, as does adding a couple of chopped carrots for a little added color.

Most Helpful Critical Review
Jun 04, 2003

It was very good and the fresh thyme was the best part.

Sep 24, 2003

this is a good recipe for a great chowder. My only suggestion is to add a good dash of sherry (or cooking sherry) at the end. It makes the whole soup taste rich and gives it a beautiful aroma!

Jun 04, 2003

This was a very good chowder. My son, who is very picky, ate and ate and ate!!!

Dec 06, 2008

We really liked the flavor of this, but it was a bit runny. I added cornstarch (mixed into a little of the broth then stirred into the soup) during cooking, and then let it sit a little while after cooking, and that thickened it up a bit. I think adding a can of cream of mushroom soup might also help thicken it up and add some more flavor next time. I used whole milk instead of half and half because that's what I had. I also added about 2 cups of shredded cheddar at the end of cooking and we topped our bowls of soup with a little more cheddar.

Dec 04, 2008

I only used 2% milk so expected that I would need to add some cornstarch slurry to thicken it up to chowder consistency. Other than that, it was perfect. Couldn't be easier to put together, and it was a complete meal - meat, potato, and vegetable. My fresh thyme is under snow right now, so I used dried.

Feb 02, 2010

Great soup. I combined this recipe with another chicken and corn chowder recipe (also on Left out the thyme (I just don't care for it). Added 1 clove of minced garlic in with the onions, used half & half combined with corn starch instead of milk and added 1 can of cream-style corn in with the frozen corn. I also sauted the chicken in the bacon fat along with the onions and garlic for added flavor. Topped with the bacon and added cheddar cheese. The soup turned out very creamy and hearty. My husband and I both loved it.

Oct 17, 2004

My husband and I hate thyme, so I omitted it. I also used evaporated skim milk in place of the half and half. I only used 3 chicken breasts and it was just fine.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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