Corn Chowder Soup Recipe

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Corn Chowder Soup

Linda Franklin


What tastes better than soup in the winter? This is a winner and so easy to fix. Add a crispy roll or piece of Italian bread, romaine salad...the perfect meal!

pinch tips: How to Slice & Mince Vegetables Like a Pro





20 Min


45 Min


2 c
chicken broth (canned works great)
1 can(s)
cream of cheddar soup
1 can(s)
cream of celery soup
1/2 c
chopped celery
1 small
onion chopped
1 can(s)
creamed corn
chicken breasts, boneless and skinless
1/4 c
olive oil, extra virgin
2 Tbsp
2 Tbsp
old bay seasoning
1 Tbsp
chopped parsley
1 tsp
salt and pepper
1/2 c
frozen corn;thawed

Directions Step-By-Step

In a large soup pot, add olive oil, butter onions and celery. Saute for 5 minutes, stirring frequently. Add corn and simmer 2 minutes.
Meanwhile, Boil in salted water the 2 chicken breasts until cooked. Depending on size about 7-10 minutes. Cube and set aside.
Add soups to soup pot into the softened vegetables, stir until creamy and well mixed. Add chicken and cream corn. Simmer just until it begins to bubble. Add spices. (May add more spice as desired.) Stir well. Serve nice and hot, topped with shredded Cheddar cheese.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy