Simple chicken and corn chowder

    1 hour

    This chowder is guaranteed to go down well and it's so easy to make. The finishing touches really make this soup special, try grated Cheddar cheese, avocado chunks, fresh parsley or tortilla chips.

    27 people made this

    Serves: 6 

    • 55g butter
    • 1 stick celery, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 clove garlic, finely chopped
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 550g sweetcorn kernels (fresh, frozen or tinned)
    • 250ml chicken stock
    • 2 boneless chicken breast fillets, cooked and cubed
    • 2 teaspoons chopped green chillies
    • 475ml milk

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in sweetcorn, chicken stock, cooked chicken and chillies and let simmer until heated through. Stir in milk and heat gently just before serving.

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    Reviews in English (23)


    this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and made a slurry of flour and water to thicken. it made a great recipe even better - spicier and thicker.  -  05 Feb 2005  (Review from Allrecipes US | Canada)


    I made this the night before and the flavor definitely improved after sitting overnight...I used one can of cream corn and a can of whole kernel corn. I added an extra carrot and diced up one medium sized potato. In addition, I doubled the garlic and used about one and a half cups of milk. I added red pepper flakes, cayenne pepper and some hot sauce (since I left out the green chile pepper). Okay recipe, easy to put together...probably won't make again.  -  06 Apr 2007  (Review from Allrecipes US | Canada)


    This is really simple and really good... my definition of a 5 star recipe. There was another Mexican Corn Chowder recipe on this website that had a lot more reviews but it used half & half and 2 cups of cheese, so I chose this one instead because it's ingredients were healthier. I made a few changes: 1. omitted the celery 2. added about 1/4 cup green pepper when I sauteed the onions and carrots 3. used fresh oregano instead of dried b/c I had it on hand 4. added one can of creamed corn and used frozen corn kernels to make up the difference to get to the 3 1/2 cups 5. only used one cup of milk 6.I didn't have a chile pepper on hand, so I added some hot sauce and red pepper flakes to taste. Overall, this was a really great recipe. I laid out shredded cheese, diced red onion, tomatoes, and cilantro as toppers, and served with tortilla chips. I served it with a baked potato and it made the perfect dinner. I will definitely make this again. Update: I've made this again without the creamed corn alteration and I don't recommend that. The creamed corn helps thicken the soup. Otherwise take the other advice and use some flour to thicken. Overall, still versatile enough to doctor up to your preferences.  -  10 Jan 2009  (Review from Allrecipes US | Canada)