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Quick Chicken and Corn Chowder

Rated as 4.31 out of 5 Stars
1

"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

40 m servings 263
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 263 calories; 10.1 24.1 20.3 43 424 Full nutrition

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Reviews

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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 ...

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 d...

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....

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 chees...

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 ...

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, ...

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 ...

I used a baked potato, which I wouldn’t in the future. Cut the potato in smaller chunks and then allow to cook with the corn.

I took advice from other reviewers and added 1/2 can of diced green chillies and an extra T. corn starch. Instead of milk I used evaporated milk so I whisked the corn starch into some of the chi...