Chicken Corn Chowder

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1.1 min read
Healthy Recipes

Chicken Corn Chowder

Course: Dinner, Main Course, Main Dish, Soup, Soup/Stew
Yield: 6 people


  • vegetable oil cooking spray
  • 1/2 cup onion chopped
  • 1 cup green pepper diced
  • 1 pound chicken breast (skinless boneless) cut into chunks
  • 1.5 cups chicken broth (nonfat, low-sodium)
  • 3 tablespoons cornstarch
  • 2 cups skim milk
  • 1 potato peeled and diced
  • 1.5 cups frozen com kernels
  • 1 bay leaf
  • 1/2 teaspoon thyme (dry leaves)
  • black pepper ground to taste
  • 1 tablespoons white wine worcestershire sauce


  • Spray a 4- to 6-quart Dutch oven generously with vegetable oil cooking spray and heat over medium-high heat.
  • Sauté the chopped onion and green pepper until golden brown, about 3 minutes.
  • Add the chicken breast chunks and sauté briefly.
  • Combine the chicken broth with the cornstarch in a small mixing bowl and add to the Dutch oven along with the remaining ingredients.
  • Bring the chowder to a boil, reduce the heat to low and simmer until the diced potato pieces are tender, about 10 minutes.
  • Stir occasionally to keep the chowder from scorching.
  • Remove the bay leaf. Serve hot along with a generous tossed salad.
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