Corn and Chicken Chowder


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


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.

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Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.

Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.

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.