Fresh Corn and Chicken Chowder


Fresh sweet corn and green bell pepper lend a taste of summer to this 30-minute chicken chowder recipe.

Total Time:
30 mins


  • 12 ounce skinless, boneless chicken breast halves or chicken thighs

  • 4 fresh ears of sweet corn

  • 1 32 ounce container reduced-sodium chicken broth

  • 1 small green sweet pepper, chopped (1/2 cup)

  • 1 cup milk

  • 1 ¼ cup instant mashed potato flakes

  • Salt and ground black pepper

  • Crushed red pepper (optional)


  1. In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

  2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.

    Fresh Corn and Chicken Chowder
    Andy Lyons

Nutrition Facts (per serving)

269 Calories
3g Fat
33g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 54mg 18%
Sodium 721mg 31%
Total Carbohydrate 33g 12%
Total Sugars 7g
Protein 29g
Vitamin C 34.2mg 171%
Calcium 90.9mg 7%
Iron 1.4mg 8%
Potassium 739mg 16%
Folate, total 56.4mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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