Chicken Corn Chowder Recipe

Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Chicken Breasts; 3 Tablespoons Oil; 2 whole Ribs Celery; 4 whole Carrots; 6 whole Red Potatoes; 2 cloves Garlic; 1 whole Onion; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Marjoram, Dried; 30 ounces, weight Canned Corn; 6 cups Chicken Broth; 1/2 cups Whipping Cream; 1/2 cups Monterey Jack Cheese, Shredded

Servings: persons

2 pounds Chicken Breasts
3 Tablespoons Oil
2 whole Ribs Celery
4 whole Carrots
6 whole Red Potatoes
2 cloves Garlic
1 whole Onion
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Marjoram, Dried
30 ounces, weight Canned Corn
6 cups Chicken Broth
1/2 cups Whipping Cream
1/2 cups Monterey Jack Cheese, Shredded

1
Rough chop celery, carrots, garlic, potatoes, and onions. Chop chicken into bite-sized pieces. Season with salt and pepper and marjoram.
2
In a large stew pot or Dutch oven, heat oil and add chicken. Cook the chicken pieces until browned, then add the onions, garlic, celery and carrots to the pot. Let the veggies cook until they are just a little bit wilted. Add the cubed potatoes, corn and chicken broth; cover and let simmer over medium heat for about 20 minutes or until potatoes are soft. Add cream and cheese and let cook until heated through and the cheese is melted.
3
For giggles and grins, I'll add a small can of diced green chilies, just because I can.

1587

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds Chicken Breasts, 3 Tablespoons Oil, 2 whole Ribs Celery, 4 whole Carrots, and more.

Yes, Chicken Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Corn Chowder

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