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

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

149 calories; 4.4 g total fat; 24 mg cholesterol; 164 mg sodium. 17.1 g carbohydrates; 11 g protein; Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2003
This is a good chowder but I cooked it differently than the directions.This is the time of year I am looking for ways to use up corn and I even had ham leftover! I always begin my soups by cooking the onion and celery until the onion is transluscent then add the meats and cook them this draws out the good flavors and leaves little juicy bits in the pan then the broth is added and the bits are scraped into the broth and other ingredients go in to simmer. I cut the recipe in half but used two stalks of celery including the leafy tops and I toss a little (1 small clove) garlic or garlic powder and about a TB of parsley into all my soups.(I didn't use the thyme). Unless there is a reason to drastically cut ones fat intake I would recommend using whole milk or half skim and half cream to make a more creamy and palatable chowder. I prefer to use cornstarch to thicken soups it's not so heavy and dissoves better.Also I never add salt until the end if needed when using salty meat and broth. I debated about adding some cubed Velveeta for a cheesy corn chowder but decided not to this time. Read More
(70)

Most helpful critical review

Rating: 3 stars
09/14/2010
I think this chowder has a lot going for it but needs some revisions. First of all sautee the chicken until it's browned and then save to add to the soup later. Sautee the onions and celery too to draw out their flavor before adding the other ingredients. Skim milk is fine if you're watching calories but be aware that it makes for a really REALLY thin soup -not really a chowder consistency. After trying to thicken it up at the end (and that being time consuming) I think next time I'll bake a roux while getting the rest of the ingredients ready and thicken it up that way like I do clam chowder. So bottom line is this: Sautee the veggies and chicken first thicken with a roux and add LOTS of salt and pepper. I think it might be worth five stars after that. Read More
(11)
91 Ratings
  • 5 star values: 34
  • 4 star values: 44
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
12/20/2003
This is a good chowder but I cooked it differently than the directions.This is the time of year I am looking for ways to use up corn and I even had ham leftover! I always begin my soups by cooking the onion and celery until the onion is transluscent then add the meats and cook them this draws out the good flavors and leaves little juicy bits in the pan then the broth is added and the bits are scraped into the broth and other ingredients go in to simmer. I cut the recipe in half but used two stalks of celery including the leafy tops and I toss a little (1 small clove) garlic or garlic powder and about a TB of parsley into all my soups.(I didn't use the thyme). Unless there is a reason to drastically cut ones fat intake I would recommend using whole milk or half skim and half cream to make a more creamy and palatable chowder. I prefer to use cornstarch to thicken soups it's not so heavy and dissoves better.Also I never add salt until the end if needed when using salty meat and broth. I debated about adding some cubed Velveeta for a cheesy corn chowder but decided not to this time. Read More
(70)
Rating: 4 stars
12/20/2003
This is a good chowder but I cooked it differently than the directions.This is the time of year I am looking for ways to use up corn and I even had ham leftover! I always begin my soups by cooking the onion and celery until the onion is transluscent then add the meats and cook them this draws out the good flavors and leaves little juicy bits in the pan then the broth is added and the bits are scraped into the broth and other ingredients go in to simmer. I cut the recipe in half but used two stalks of celery including the leafy tops and I toss a little (1 small clove) garlic or garlic powder and about a TB of parsley into all my soups.(I didn't use the thyme). Unless there is a reason to drastically cut ones fat intake I would recommend using whole milk or half skim and half cream to make a more creamy and palatable chowder. I prefer to use cornstarch to thicken soups it's not so heavy and dissoves better.Also I never add salt until the end if needed when using salty meat and broth. I debated about adding some cubed Velveeta for a cheesy corn chowder but decided not to this time. Read More
(70)
Rating: 5 stars
10/15/2004
Fantastic recipe - although I did modify it as follows: I used diced bacon instead of ham - and cooked the onion celery and bacon first then added uncut (boneless) chicken thighs and stock (no water added). I also used whole milk instead of skim 1 can of corn instead of fresh corn and lots of potatoes. Added thyme parsley and rosemary with pepper and a bit of salt. Used cornstarch to thicken. The result was great - I will definitely make it again. Read More
(39)
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Rating: 5 stars
10/29/2003
I didn't pre-cook my chicken just cubed it and threw it in. I also used one bag of frozen corn which I added half way through. This is awesome chowder! I'm going to add diced green chiles next time! Read More
(32)
Rating: 4 stars
10/15/2003
Hey Cheryl I live in snowy and cold Buffalo and I don't think I've ever had a chowder better than this. It was a big hit at my holiday party. Even the boss liked it! My mother-in-law tried it with ham stock but it was too salty. Please advise others not to do that. Thanks for the great idea and I look forward to making this again. Read More
(16)
Rating: 3 stars
09/14/2010
I think this chowder has a lot going for it but needs some revisions. First of all sautee the chicken until it's browned and then save to add to the soup later. Sautee the onions and celery too to draw out their flavor before adding the other ingredients. Skim milk is fine if you're watching calories but be aware that it makes for a really REALLY thin soup -not really a chowder consistency. After trying to thicken it up at the end (and that being time consuming) I think next time I'll bake a roux while getting the rest of the ingredients ready and thicken it up that way like I do clam chowder. So bottom line is this: Sautee the veggies and chicken first thicken with a roux and add LOTS of salt and pepper. I think it might be worth five stars after that. Read More
(11)
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Rating: 5 stars
11/14/2003
I made this for xmas eve dinner last year and everyone loved it so much they're asking for it again. Read More
(8)
Rating: 5 stars
07/14/2003
Everyone loves this one! Easy to prepare and very satisfying. Read More
(7)
Rating: 5 stars
07/14/2003
Great recipe especially when it's cold. My husband and I really like it. We appreciate the fact that it's low fat. Read More
(7)
Rating: 5 stars
07/14/2003
This was a hit with everyone. Used real milk and cream did not leave it as a low fat recipe. Read More
(6)