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Soup Recipes

Chicken Corn Chowder


Sweet cream-style corn and corn kernels make this rich soup in a jiffy. Make with leftover chicken and serve for a main-meal soup.

What You Need

  • 1 Tbsp. butter
  • 6 green onions, finely chopped, divided
  • 1 Tbsp. all-purpose flour
  • 1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
  • 2 cups chopped cooked chicken
  • 1 can (14.75 oz.) Del Monte® No Salt Added Cream Style Corn
  • 1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained
  • 1 can (14.5 oz.) Del Monte® Diced New Potatoes, rinsed and drained
  • 1 Tbsp. fresh thyme or 1 tsp. dried thyme
  • Black pepper, optional
  • ¾ cup low fat milk
  • ½ cup light sour cream or 2 oz. shredded reduced fat sharp Cheddar cheese


  1. MELT butter in a large saucepan over medium heat. Add ½ of onions and sprinkle with flour; cook 1 minute. Stir in broth.  Add chicken, cream style corn, whole kernel corn, potatoes, thyme and pepper to taste, if desired. Bring to a boil; reduce heat to medium-low.  Cover and simmer 10 minutes.
  2. REMOVE from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency, if desired. Cook 2 to 3 minutes or until hot. Serve soup topped with sour cream and remaining green onions.
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 5 minutes

Number of servings (yield)

4 servings




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