Corn and Chicken Chowder


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

20 servings


  • 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


  1. 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.

  2. Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.

  3. Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.

  4. 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 (per serving)

149 Calories
4g Fat
17g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 149
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 24mg 8%
Sodium 165mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 11g
Vitamin C 12mg 59%
Calcium 63mg 5%
Iron 1mg 6%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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