Chicken and Corn Chowder

Contributed by Cathy Jones (Grand Rapids, MI)


1 lb Boneless skinless chicken breasts cut into small square pieces
3 Cups of Kernal Corn
3/4 Cup of chopped onion. (about 1 med onion)
1/2 TBS of water
1 Cup of Diced Carrots
1/2 tsp of Dried Oregano
3 Cups of Chicken Broth
1 1/2 Cups of Reduced -Fat (2%) Milk
1/2 tsp of Salt.


1. Chop uncooked chicken breasts into squares. Place in saucepan (with about 1 TBS of oil) and cook until brown or no loner pink. (continually stir to avoid the chicken sticking to the pan)
2. Stir in the Corn and Onion. Cook until Onion is tender.
3(optional) place Corn, Onion and Chicken in food processor until finely chopped. Add water and set aside
(substitute) finely chopp all ingredients before placing in pan.
4. Place all ingredients in sauce pan. Stir , cover and let cook at low heat for 15 to 20 minutes.

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