Corn and Chicken Chowder

Corn and Chicken Chowder

Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.

Calories
149 Calories

Recipe Instructions

Step 1
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
Step 2
Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
Step 3
Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
Step 4
Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

Ingredients

  • 1 onion, chopped
  • salt and pepper to taste
  • 3 cups chicken broth
  • 3 slices ham, chopped
  • 3 stalks celery, sliced thin
  • 2 pounds peeled and cubed potatoes
  • 4 cups fresh corn kernels
  • 3 cups skim milk
  • 6 teaspoons all-purpose flour
  • 0.25 teaspoon ground black pepper
  • 1.5 cups water
  • 1.5 teaspoons dried thyme
  • 1.5 pounds chicken tenderloins

Categories

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