Chicken Corn Chowder Recipe

Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 whole chicken breasts; 4 1/2 c. water; 1 1/2 c. chopped onion; 1 1/2 c. chopped celery; 2 Tbsp. chicken bouillon (or 6 cubes bouillon); 1 stick butter; 1 can whole kernel white corn; 1 c. regular rice (not Minute rice); 1 tsp. curry powder; 1 tsp. salt; 1/2 tsp. seasoning salt; 1/2 tsp. celery salt

Servings: persons

3 whole chicken breasts
4 1/2 c. water
1 1/2 c. chopped onion
1 1/2 c. chopped celery
2 Tbsp. chicken bouillon (or 6 cubes bouillon)
1 stick butter
1 can whole kernel white corn
1 c. regular rice (not Minute rice)
1 tsp. curry powder
1 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. celery salt

1
Boil chicken breasts in water with salts and curry powder added.
2
Remove when tender and save stock.
3
Dice chicken.
4
Saute onions and celery in butter.
5
Add to stock.
6
Add bouillon and bring to boil.
7
Add corn and rice and simmer 30 to 40 minutes until thick.
8
Stir frequently.
9
Add chicken and simmer another 5 to 10 minutes.
10
Serve with cornbread and tossed salad.
11
(This will keep for several hours in a crock-pot on warm.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 whole chicken breasts, 4 1/2 c. water, 1 1/2 c. chopped onion, 1 1/2 c. chopped celery, 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

How did you like this recipe?

Frequently Asked Questions