Healthy Chicken and Corn Chowder

    (88)
    55 min

    A relatively quick, yet satisfyingly rich soup. It is hearty, low in salt and fat and truly delicious. Whether serving it for lunch or supper, it will be warmly welcomed.


    84 people made this

    Ingredients
    Serves: 20 

    • 3 slices ham, chopped
    • 1 onion, chopped
    • 3 sticks celery, thinly sliced
    • 900g potatoes, peeled, cubed
    • 750ml chicken stock
    • 350ml water
    • 675g mini chicken fillets
    • 615g sweetcorn kernels (fresh, frozen or tinned)
    • 750ml skimmed milk
    • 1 1/2 teaspoons dried thyme
    • 1/4 teaspoon ground black pepper
    • Salt and pepper to taste
    • 2 tablespoons plain flour

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Put onion, ham, celery, chicken stock, water and chicken in 8 litre soup/stock pot. With the pot partially covered bring to the boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
    2. Add sweetcorn, potatoes, milk, thyme and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
    3. Cut chicken into 1cm pieces and return to pot.
    4. Thicken soup with cornflour or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
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    Reviews & ratings
    Average global rating:
    (88)

    Reviews in English (66)

    by
    68

    This is a good chowder, but I cooked it differently than the directions.This is the time of year I am looking for ways to use up corn and I even had ham leftover! I always begin my soups by cooking the onion and celery until the onion is transluscent, then add the meats and cook them, this draws out the good flavors and leaves little juicy bits in the pan,then the broth is added and the bits are scraped into the broth and other ingredients go in to simmer. I cut the recipe in half but used two stalks of celery including the leafy tops, and I toss a little (1 small clove) garlic or garlic powder and about a TB of parsley into all my soups.(I didn't use the thyme). Unless there is a reason to drastically cut ones fat intake I would recommend using whole milk or half skim and half cream to make a more creamy and palatable chowder. I prefer to use cornstarch to thicken soups, it's not so heavy and dissoves better.Also, I never add salt until the end if needed when using salty meat and broth. I debated about adding some cubed Velveeta,for a cheesy corn chowder,but decided not to this time.  -  10 Aug 2003  (Review from Allrecipes US | Canada)

    by
    38

    Fantastic recipe - although I did modify it as follows: I used diced bacon instead of ham - and cooked the onion, celery and bacon first, then added uncut (boneless) chicken thighs and stock (no water added). I also used whole milk instead of skim, 1 can of corn instead of fresh corn and lots of potatoes. Added thyme, parsley and rosemary with pepper and a bit of salt. Used cornstarch to thicken. The result was great - I will definitely make it again.  -  15 Oct 2004  (Review from Allrecipes US | Canada)

    by
    32

    I didn't pre-cook my chicken, just cubed it and threw it in. I also used one bag of frozen corn, which I added half way through. This is awesome chowder! I'm going to add diced green chiles next time!  -  27 Oct 2001  (Review from Allrecipes US | Canada)

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