Chicken Corn Chowder

Chicken Corn Chowder

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Suzy Bruce


I have been making Chicken Corn Chowder for years. My kids grew up on it and it is a wonderful warm and comforting soup in the winter. Just add some crusty bread and you have a meal.


★★★★★ 2 votes

10 Min
30 Min


  • 1 medium
    onion chopped
  • 2 Tbsp
    butter or margarine
  • 32 oz
    carton chicken broth
  • 2 c
    frozen hash browns
  • 2 c
    frozen whole kernel corn
  • 1 can(s)
    chopped green chiles
  • 2
    chicken breasts
  • 2 3/4 oz
    country gravy mix
  • 2 c
    2 % milk
  • 1 small
    mexican style velveeta cheese block

How to Make Chicken Corn Chowder


  1. Place chicken breasts in a saucepan with about 3 cups of water. Cook chicken breasts until no longer pink in the middle. Remove from pan and allow to cool. Chop chicken into small cubes and put aside. In a large Saucepan, melt butter and cook onion until soft, about 5 minutes
  2. Add chicken broth to onions and bring to a boil. Add hash brown potatoes and cook over low heat for approximately 20-25 minutes or until potatoes are soft, but not mushy. Stir occasionally.
  3. Stir in corn, cubed chicken and green chiles and return to a boil. Disolve gravy mix in the milk and stir into the boiling mixture. Cut up the cheese into cubes and add to the chowder mixture. Turn stove down to medium low and stir constantly until cheese has melted.
  4. This chowder improves flavor wise every day! Enjoy!

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