Chicken Corn Chowder For Two

Prep Time
Cook Time
Ready In

Recipe: #14516

October 09, 2014

"Inspired by a VERY old Betty Crocker cookbook."

Original is 2 servings


  • Serving Size: 1 (536.8 g)
  • Calories 811.4
  • Total Fat - 19.4 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 282.3 mg
  • Sodium - 1316.5 mg
  • Total Carbohydrate - 133.1 g
  • Dietary Fiber - 18 g
  • Sugars - 3.3 g
  • Protein - 29.4 g
  • Calcium - 43.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Make a roux with butter and flour and season with cayenne.

Step 2

Add one cup of broth and stir well over low heat.

Step 3

When it looks like cream add the cubed chicken and the corn. Mix well and add the rest of the broth. Stir for a few minutes.

Step 4

Add the rest of the ingredients and cook a few more minutes. The carrots and celery should be sliced so thin that they will be done soon.


No special items needed.

2 Reviews


This is a wonderful comforting soup! I used 2 chicken thighs, roasted the carrots with the chicken and used frozen corn. To serve I lined the bowl with fresh spinach topped with sauteed cabbage, onion and grated carrot, then ladled the soup over it all. Pure heaven! Thank you Pia for sharing this keeper! Made for Billboard Recipe Tag.


review by:
(2 Dec 2016)


I followed the recipe instructions except for using regular vegetable broth as I could not find the Knorr corn and figured the boiled egg had to be mashed as it did not say in the recipe and it worked perfectly. This is a thick, hearty soup I enjoyed on a cold day.


review by:
(14 Mar 2015)

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