Chicken Corn Chowder

candi sullivan


Yummy & hearty soup that's ready in under 20 minutes using leftover chicken.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 2 c
    cooked shredded or chopped chicken
  • 1
    minced jalapeño pepper (or more if you like spicy)
  • 1/4 medium
    chopped onion
  • 3 c
    2% milk
  • 2 Tbsp
  • 2 Tbsp
  • 1 can(s)
    creamed corn
  • 1 can(s)
    corn or 1 1/2 c frozen corn
  • 1/4 tsp
    ground cumin
  • 1/2 tsp
    chicken bouillon granules

How to Make Chicken Corn Chowder


  1. Mince jalapeño & remove seeds, veins. Chop onion. Melt butter in saucepan & saute onion & jalapeño approx 3 minutes until tender. Add flour stirring constantly, cook 1 minute.
  2. Add remaining ingredients & bring to a boil.
  3. Reduce heat to medium & cook 5 minutes until thickened.

Printable Recipe Card

About Chicken Corn Chowder

Course/Dish: Chowders, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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