Chicken Corn Chowder

Serves: 10Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 10


  • 2 Tbsp. butter
  • 1 lb. boneless, skinless chicken breast, cut into chunks
  • 1 medium onion, peeled and chopped
  • 1 cup lean ham, diced
  • 1 large potato, peeled and diced
  • 2 cans (16 oz.) low-fat, reduced-sodium chicken broth
  • 1 can (8 1⁄4 oz.) unsalted cream-style corn
  • 1⁄2 cup all-purpose flour
  • 2 cups skim milk
  • 4 oz. Cheddar cheese, diced
  • 1⁄2 tsp. sea salt
  • 1⁄4 tsp. ground black pepper


  • Melt butter in a large soup pot on medium setting until hot. Add chicken, onion, and ham and sauté over until meat is browned and vegetables are tender.
  • Stir in potatoes and broth; bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Stir in corn.
  • In a medium bowl, blend flour and milk. Gradually stir milk mixture into pot. Increase heat to medium; cook until mixture comes to a boil, then reduce heat and simmer until soup is thickened, stirring constantly.
  • Add cheese; stir until melted and blended in. Add salt and pepper before serving.