Chicken Corn Chowder

Serving Size
2 c
Number of Servings
      • 1  tablespoon  butter
      • 6  green onions
      • 2  tablespoons  all-purpose flour
      • 2  cups  chopped cooked chicken breast
      • 1/4  teaspoon  salt
      • 1/4  teaspoon  freshly ground black pepper
      • 2  (10-ounce) packages frozen corn kernels, thawed and divided
      • 1  (14-ounce) can fat-free, less-sodium chicken broth
      • 2  cups  fat-free milk
      • 1/2  cup  (2 ounces) pre-shredded cheddar cheese


Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Nutrition Information
Calories:  394 (26% from fat); Fat: 11.5g; Protein: 35.5g; Carbohydrate: 40.7g; Fiber: 4.5g; Cholesterol: 84mg; Iron: 2.2mg; Sodium: 534mg

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