Favorite Recipe: Chicken and Corn Chowder ~ Post #2

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Note about this post:  We are taking a little blog-cation over the coming days and are republishing some of our top posts from the past (in no particular order).  Perhaps you’ll find a new nugget or two that you’ve missed along the way or maybe just a timely reminder.  We look forward to being back with you in a few days!  :)

I was flipping through my recipe file this morning and pulled out this family favorite, which I thought I’d pass along.  I love this chicken and corn chowder recipe because it is delicious and easy, yet not full of “bad” fat calories.   I hope you enjoy it, too!

Chicken-Corn Chowder


  • 4  medium onions, diced
  • 1/4  cup  olive oil
  • 5  medium potatoes, cubed
  • 2  celery stalks, chopped
  • 1  tablespoon  salt
  • 1/2  teaspoon  pepper
  • 2  cups  chicken broth
  • 5  cups  milk
  • 2  (15 1/4-ounce) cans whole kernel corn, drained
  • 1  (14 3/4-ounce) can cream-style corn
  • 1  cup  half-and-half (I use the fat-free version to cut down on fat)
  • 1 1/2  teaspoons paprika
  • 1/4  teaspoon  dried thyme
  • 3  cups  chopped cooked chicken*
  • Chopped fresh parsley (optional)


  1. Saute onion in olive oil in a Dutch oven until tender.
  2. Add cubed potato and next 4 ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer until vegetables are tender
    (about 15 minutes)
  4. Add milk and next 6 ingredients; cook until heated
    (10-15 more minutes).
  5. Sprinkle with parsley if desired.

*3 cups chopped cooked ham or turkey may be substituted.

Tip:  I double this recipe, as this soup freezes nicely and is great to have on hand for a fast dinner.


Enjoy and Share! :)

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