Skip to main content
PBS logo

Favorite Recipes: Chicken and Corn Chowder

Recipe Author

Name: Issa S. (Issa-345)
Total Recipes: 1



Chicken and Corn Chowder

Dish: Soups
Dish Type: Poultry
Cooking Method: Stove Top
Difficulty: 5 / 10
Servings: 4
Prep Time: 10-20 minutes
Cook Time: 40 minutes

  • 1 pound - boneless skinless chicken breasts, cut into 1/2-inch or smaller pieces
  • 2 cups - frozen or canned kernel corn
  • 1 cup - cream style corn
  • 3/4 cup - chopped onion
  • 1 cup - chopped carrots
  • 1/2 teaspoon - dried oregano
  • 1/2 teaspoon - dried thyme
  • 3 cup - chicken broth or stock (any variety)
  • 1 cup - milk
  • - salt and pepper to taste
  • 3 tablespoons - cornstarch or flour

In a saucepan, add the kernel corn (not cream style corn) and onion.  Cook and stir about 8 minutes, or until the onion is tender.  Add chicken.  Cook and stir until chicken is cooked or nearly cooked.  Add carrots, oregano, thyme, and pepper (unless you know you like pepper, start out with a 1/4 teaspoon).  Cook and stir about 5 minutes; corn may begin to brown.  Stir in chicken both/stock, cream style corn, carrots, milk and salt (around 1/2 teaspoon to start).  Heat to boiling.  Reduce heat and simmer, covered, for 15-20 minutes.  Add additional salt and pepper if needed.

If you like your chowder a little thicker, mix the cornstarch or flour in cold water and stir into chowder. 


If you like your chowder thin, you do not need to use any cornstarch or flour.  The amount you use is based soley on your preference but shouldn't exceed 3 or 4 tablespoons or you will begin to get lumps in your chowder.

This is a chowder that you can double easily and it freezes very well.


Member Comments

Leave a comment about this recipe...