Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder

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Gayle Smith


This is a recipe I came up with for a quick winter's night supper. So warm and creamy, and great with a mixed greens and tomato salad and crusty bread! Don't let the canned diced potatoes fool you. The chowder isn't starchy and the potatoes hold together so nicely!


★★★★★ 2 votes

30 Min
30 Min


  • 1 Lg can(s)
    lowfat chicken broth
  • 1/4 c
    unsalted butter
  • 1 qt
    half and half
  • 1 can(s)
    creamed style corn
  • 2 can(s)
    diced canned potatoes
  • 2 clove
    minced garlic (more or less to taste)
  • 1 Tbsp
    italian seasoning
  • 2 tsp
    sea salt (more or less to taste)
  • 1 tsp
    finely ground black pepper (more or less to taste)
  • 2 Tbsp
    extra virgin olive oil
  • 1 lb
    diced chicken breast or 1 large can of chunk chicken breast
  • 8 oz
    shredded mild cheddar cheese

How to Make Cheesy Chicken Corn Chowder


  1. Combine first nine ingredients in a dutch kettle or a four quart heavy saucepan, over low to medium heat.
  2. While this is heating, sautee the chicken breast meat in a little extra virgin olive oil. When it is no longer pink and the juices are clear, using a slotted spoon, transfer the chicken to the chowder mixture. If you are using canned chunk chicken, simply drain and add to the chowder mixture.
  3. When all of the chowder ingredients are heated through (I wouldn't advise heating over medium high or high heat, as you will scorch it) and all of your flavors have come together, gradually add the shredded mild cheddar cheese, and stir until it's melted. Now have a great lunch or dinner!

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About Cheesy Chicken Corn Chowder

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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