Cook Time:

Serves: 6


  • 2 tablespoons all-purpose flour
  • 2 cups skinless and boneless chicken, chopped
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 teaspoon fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1 14-3/4 oz. can of creamed corn


1.Melt butter in a large Dutch oven over medium heat.

2.Add onion, celery and jalapeño and cook about 3 minutes or until tender.

3.Add flour and cook for 1 minute, stirring constantly.

4.Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.

5.Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.


  • Chicken and Corn Chowder from the Public Health Cookbook—original source of recipe, government resource in the public domain

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