Chicken Corn Chowder

This chicken corn chowder is hearty, comforting and extremely simple!  It’s a must make for a quick dinner or lunch.

It doesn’t get easier than this chowder recipe.

 I can’t get enough soup in my life during the colder months.  I have a thing for corn chowder.  I decided I needed to make up a batch this week to eat for lunch since we had an extra cold snap roll through.  It was in the 20’s one morning!  The wood stove is roaring already and all my blankets are out.

I also added some cooked chicken that I had in the freezer to it for extra protein.

You can also just bake the chicken (covered) at 350 for about 40 minutes with little coconut oil or olive oil. Then chop or shred it to use in this chowder.

Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

2 TBP Olive Oil

¼ cup onion, chopped

1 jalapeño pepper, seeded and minced

2 tablespoon of all-purpose flour

3 cups fat free or 1% milk

2 skinless, boneless chicken breasts, cooked and shredded

1 ½ cups frozen corn kernels

1 14 ¾ oz can cream-style corn

¼ teaspoon ground pepper

How to Make this Corn Chowder with Chicken

Step 1: Heat olive oil in over medium heat in a medium pot and add the chopped onion and jalapeño.  Sauté for about 10 minutes or until tender, stirring frequently.

Step 2: Add the flour and stir constantly for about 1 minute.

Step 3: Stir in chicken, milk, frozen corn, cream-style corn and pepper.

Step 4: Bring to a boil and cook about 15 minutes or until thick.

If you love this chicken corn chowder, try these other soup recipes next:

• Sweet Potato and Black Bean Soup
• Chicken Vegetable Soup
• Tomato Basil Chicken Soup
• Creamy Zucchini Soup
• Cilantro Lime Chicken Soup