Corn & Chicken Chowder

Corn & Chicken Chowder Recipe

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Melissa Anderson


Quick soup make in hot summer days.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


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

How to Make Corn & Chicken Chowder


  • 1In a large saucepan, bring to broth to a boil. Add the chicken, reduce to a simmer, and cook for 3 minutes.
  • 2Add 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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