Chicken-Corn Chowder

Makes 4
Prep 4 m
Cook 12 m



  1. 1 of 4 Heat olive oil in 4-quart saucepan or 5-quart Dutch oven over medium heat. Add onion; saute 6 to 8 minutes or until softened.
  2. 2 of 4 Meanwhile, drain 1 can of potatoes. Combine drained potatoes and 1 can of broth in a blender. Whirl until a smooth puree. Drain remaining can of potatoes; dice potatoes.
  3. 3 of 4 Add the pureed potatoes, the remaining can of broth, milk, black pepper and thyme to the saucepan. Bring to simmering, stirring occasionally.
  4. 4 of 4 Stir in the chicken, diced potato and corn. Heat through, stirring occasionally, about 2 minutes. Serve.
Nutrition Information for Chicken-Corn Chowder
Servings Per Recipe: 4
Per Serving: 1388 mg sodium, 8 g Fat, total, 65 mg chol., 33 g pro., 49 g carb., 379 kcal cal.