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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

263 calories; 10.1 g total fat; 43 mg cholesterol; 424 mg sodium. 24.1 g carbohydrates; 20.3 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2014
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! Read More
(9)
22 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2014
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! Read More
(9)
Rating: 5 stars
01/12/2014
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! Read More
(9)
Rating: 4 stars
01/16/2014
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. Read More
(7)
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Rating: 5 stars
01/12/2014
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. Read More
(4)
Rating: 5 stars
02/01/2014
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. Read More
(2)
Rating: 5 stars
02/15/2016
I am going to stick this in my crock pot to cook on high for 3-4 hours so that it'll be ready by suppertime... I'm also going to replace the beans with red potatoes since I don't have any beans on hand... this looks delicious! can't wait to taste it!!! Read More
(1)
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Rating: 4 stars
01/02/2015
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! Read More
(1)
Rating: 4 stars
07/27/2016
Super delicious and more flavorful than I expected! My picky partner even went back for seconds. I only rate 4 stars because I made some changes: 1) Omitted onion red pepper and cheddar cheese (though I did sprinkle some Parmesan in mine - partner won't eat cheese!!) 2) Reduced chicken broth to 3 cups. Used way more than 1 clove of minced garlic plus 1-2 teaspoons of garlic powder. The white beans were slow-cooked leftovers. I added 1T of butter and 3 strips of crumbled bacon! I used 2% milk instead of skim and chose to include the salt and pepper while the chicken was browning. I will DEFINITELY be making this again perhaps with peas and carrots. Anything the partner will eat is a keeper in my book. Read More
(1)
Rating: 5 stars
12/19/2018
Winner! Changes to step 1: Fried up 6 chopped strips of bacon and set aside on a paper towel to cool. Browned chicken onion and frozen chopped pepper mix (red yellow green) in remaining bacon grease. Followed the remainder of the directions as written but used whole milk instead of skim. Add the crisped bacon back in just before serving. Yeah not the healthiest but ohhhh it tastes goooood!! Read More
(1)
Rating: 4 stars
07/07/2016
This is a good quick hearty soup. I added a half a can of diced green chilies for a little spice. I would have added the whole can but I have young kids. They liked it. I also used white kidney beans and fresh cooked corn cut from the cob. Turned out great. Read More