Chicken Corn Chowder

Chicken Corn Chowder


6 cups


  • 1 pound bone-in chicken breast
  • 2 cups Water
  • 1 rib celery, cut up
  • 1 bay leaf
  • 1/2 teaspoon Salt
  • Milk
  • 1/4 cup margarine or butter
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 2 tablespoons Flour
  • 2 medium potatoes, peeled and cubed
  • 1(17oz) can cream-style corn
  • 1/2 teaspoon Salt
  • 1/8 teaspoon pepper
  • snipped chives or parsley
Delicious main dish soup.


  1. Combine chicken, water, celery, bay leaf and salt in 3 quart saucepan. Bring top boiling; reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Remove chicken from broth; cool, discard bones. Dice chicken; set aside. Strain broth; add enough milk to make 3 cups; set aside. Melt margarine in 3 quart saucepan; saute onion and celery until soft but not brown. Blend in flour; gradually stir in milk mixture. Add potatoes; simmer until tender (15-20 minutes). Stir in chicken, corn, salt and pepper; heat through. Garnish with chives.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.