Harvest Corn Chicken Chowder Recipe

Harvest Corn Chicken Chowder Recipe

  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 cup cubed fully cooked ham
  • 2 cups water
  • 2 cups cubed red potatoes
  • 1 1/2 cups fresh or frozen corn
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken breast
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 3/4 cup 1% low-fat milk, divided
  • 1/4 cup all-purpose flour
  1. In a large saucepan, saute the onion, red pepper and garlic in oil until onion is tender. Add ham; cook and stir for 2 minutes. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
  2. Add chicken; heat through. Stir in the evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.
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