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

Ingredients

• 1 ½ cups water
• 1 onion, chopped
• salt and pepper to taste
• ¼ teaspoon ground black pepper
• 3 cups chicken broth
• 1 ½ teaspoons dried thyme
• 3 slices ham, chopped
• 3 stalks celery, sliced thin
• 2 pounds peeled and cubed potatoes
• 1 ½ pounds chicken tenderloins
• 4 cups fresh corn kernels
• 3 cups skim milk
• 6 teaspoons all-purpose flour

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.