Recipe by PEGW
"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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green onions, chopped
2 (14.5 ounce) cans
frozen corn kernels
skinless, boneless chicken breast halves - cut into cubes
chopped fresh thyme
salt to taste
ground black pepper to taste
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.
It was very good and the fresh thyme was the best part.
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!
This was a very good chowder. My son, who is very picky, ate and ate and ate!!!
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.
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.
Great soup. I combined this recipe with another chicken and corn chowder recipe (also on allrecipes.com). 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Corn Chowder with Thyme
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 522
** Calories from Fat: 215
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