Chicken and Corn Chowder

Hello All!

I’m really excited to share this recipe with you all today.  My boyfriend and I made it last weekend and it was easy to make and very delicious.  We ended up doubling the batch so we could have lunches for the week.  I hope you like it!

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Total Time: 50-60 minutes

Serves 6


  • 1 tsp olive oil
  • 1 medium yellow onion, diced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 (4 oz.) can diced green chiles
  • 3 cups low-sodium chicken broth
  • 1¼ cups frozen corn kernels
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ cup all-purpose flour
  • 2 cups skim milk
  • 2½ cups shredded cooked turkey (or chicken)
  • ¾ cup shredded Cheddar cheese
  • ¼ tsp cayenne pepper
  • Green onion, thinly sliced (for garnish)


  1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
  2. Add the green chiles and cook for 1 minute.
  3. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  4. Add the corn and simmer for 3 minutes.
  5. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  6. Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  7. Stir in the Chicken (you can also use turkey), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  8. Ladle into soup bowls, garnish with green onions and serve.