Corn & Chicken Chowder

Corn & Chicken Chowder

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Melissa Anderson


Quick soup make in hot summer days.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 6 c
    chicken broth
  • 1 lb
    skinless,bonless chicken breast halves, thinly sliced
  • 1 can(s)
    (14.5 oz) cream-style corn
  • 4
    eggs, lighly beaten
  • ·
    optional: add slices of scallion (green onion) to garnish.

How to Make Corn & Chicken Chowder


  1. In a large saucepan, bring to broth to a boil. Add the chicken, reduce to a simmer, and cook for 3 minutes.
  2. Add the corn and simmer for 8 minutes. Whish in the eggs and cook, stirring, until the eggs separate and spread evenly throughout the soup. Season with sea salt and pepper to taste.

Printable Recipe Card

About Corn & Chicken Chowder

Course/Dish: Eggs Chicken Vegetable Soup
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat Low Sodium
Other Tags: Quick & Easy Healthy

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