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Chicken Corn Chowder

Chicken Corn Chowder

Course Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 294kcal


  • 2 Tablespoons butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 Tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 (4 ounce) can diced green chiles undrained
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups frozen golden corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups low-fat 1% milk
  • 1 pound cooked diced chicken
  • 3/4 cup reduced-fat shredded cheddar cheese


  • Melt butter in a large pot over medium-high heat. Add onion and celery and sauté for 5 minutes. Add garlic and cook an additional minute, stirring continuously.
  • Sprinkle flour on top and cook for 2-3 minutes or until flour turns golden brown.
  • Mix in green chiles and chicken broth then bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes.
  • Add corn, salt, pepper, milk, cooked chicken and cheese. Cook for 10 minutes, or until corn and chicken are heated through and cheese is melted.


MFP: MFF Chicken Corn Chowder


Serving: 10.8ounces | Calories: 294kcal | Carbohydrates: 18.5g | Protein: 28g | Fat: 12g
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