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Chicken Corn Chowder

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Tomato Juice, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8



  1. In a large saucepan, over medium heat, melt butter or margarine.
  2. Add onion and cook until tender.
  3. Blend in flour.
  4. Gradually stir in tomato juice, milk, and pepper until smooth.
  5. Cook until mixture boils and thickens slightly, stirring constantly.
  6. Add chicken or turkey and corn.
  7. Heat through.


  1. For 2 cups cubed cooked chicken: in a medium saucepan, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, for 5 minutes, until meat is no longer pink.

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