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Corn and Chicken Chowder


Warm up with this hearty, satisfying blend of kerneled corn, potatoes, fire-roasted green chiles and strips of chicken in a creamy chowder base.



  1. Melt 2 tablespoons of butter in a large saucepan. Add chicken and sauté until meat is no longer pink. Transfer chicken to a plate and set aside (refrigerate).
  2. Melt an additional 2 tablespoons of butter in the saucepan and add onion, cumin, coriander and garlic; cook until onions are soft but not browned. Add corn, potatoes, chiles and broth; bring just to a boil. Lower heat, cover and simmer 20 minutes or until potatoes are tender.
  3. Add milk. Puree half of the soup in a food processor or blender then return to the pan. Stir in the chicken. Heat until warmed through. Do not boil. Season with salt and black pepper.

15 min Prep Time | 50 min Cook Time | Serves 5-6 | Yields 10 cups

Source: Challenge Home Economist

Recipe and photo credit: Challenge Dairy.


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