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Creamy Chicken Corn Chowder

Total Time

Prep: 10 min. Cook: 25 min.

Makes

2 servings

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana
Creamy Chicken Corn Chowder Recipe photo by Taste of Home

Ingredients

  • 1 cup chicken broth
  • 2/3 cup cubed peeled potato
  • 1/2 cup frozen corn
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2/3 cup 2% milk
  • 2 ounces Velveeta, cubed
  • 2/3 cup cubed cooked chicken breast

Directions

  1. In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
  2. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts

1-1/2 cups: 317 calories, 11g fat (6g saturated fat), 73mg cholesterol, 926mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 24g protein.

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