Corn Chowder Soup

Corn Chowder Soup

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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!


★★★★★ 1 vote

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
  • 2
    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

How to Make Corn Chowder Soup


  1. In a large soup pot, add olive oil, butter onions and celery. Saute for 5 minutes, stirring frequently. Add corn and simmer 2 minutes.
  2. 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.

Printable Recipe Card

About Corn Chowder Soup

Course/Dish: Chowders
Other Tag: Quick & Easy

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