Quick Chicken and Corn Chowder Recipe - Allrecipes.com
Quick Chicken and Corn Chowder Recipe
  • READY IN 40 mins

Quick Chicken and Corn Chowder

Recipe by  

"Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
  2. Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
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Reviews More Reviews

Jan 12, 2014

When Mr. LTH woke up sick, this became a last minute Sunday afternoon lunch. I always keep pre grilled/shredded BLSL chicken in our freezer, so I used that in place of the raw chicken. I also added a T of butter, just because I love the richness a bit of butter adds to soup. I always use chicken stock, so I did here, as well. We only had 1% milk, but I'd have used skim if we had it. The only "white" beans we had were blackeyed peas, so that's what I used, though I'm sure that's not what I was supposed to use (they worked, though!). I added well more than a 1/2 tsp salt, probably closer to 1-2 tsp, but I like "salty" soup. This was an excellent soup that came together in a short amount of time, just as the title suggests. I'd absolutely make this again. The red pepper (and I used some I'd previously frozen w/no noticeable impact) and corn (white, frozen) added a nice bit of sweetness to the soup. THANKS for the recipe!

Jan 12, 2014

I loved this easy to make chowder. The cheese is an excellent addition. I seasoned the chicken breast with the olive oil, S&P and garlic powder then baked it in a 350 degree oven for 35 minutes. I diced it and tossed it with all the other ingredients in the slow cooker on low until the onion and pepper were soft. Only had a yellow pepper which added a nice sweetness. Served with garlic bread this was a nice hearty meal.


6 Ratings

Jan 16, 2014

This was very tasty. My only area for improvement for it would be that it needs a bit more substance. The flavor was there, it just needed more "stuff" in it for my family. Next time I will definitely add the whole can of beans rather than just 1 cup. I will also add about 1/2 again as much chicken. Will definitely make this again.

Jan 02, 2015

Quick, easy and tasty. I added a can of cream corn to thicken and didn't have the beans…used a potato instead and thought it was a great substitute. A bit bland, so if you like a lot of flavor, you'll need to add something more. I ended up putting a small can of green chilis and a dash of jalepeno seasoning and then it was 5 stars!

Feb 01, 2014

I threw in a half cup more of cheddar and a can if cream corn plus an additional tablespoon of starch. I simmered it with the beans and it didn't take long to thicken up, plus there was so much good stuff in there. Next time I am going to use 1 cup of red peppers and a few pinches of cayenne.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 424 mg
  • 17%

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

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