Posted by: A. C. Cockerill | September 23, 2015

Foodie Corner – 2015 – Post #11 – Chicken-and-Corn Chowder

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2015 – Post #11 – Chicken-and-Corn Chowder

How do you make chicken-and-corn chowder?

My two cents, but please share yours:

I cheat–dumping into a microwave-safe lidded pot one can each of the following.

  • Cream of chicken soup
  • White corn kernels
  • White-meat chicken packed in water, drained (smash chicken chunks with fork until shredded)
  • Mild Tex-Mex diced tomatoes and jalapeños

Mix well then add the following.

  • 1/2c diced celery, onions, and carrots
  • 1c shredded sharp cheddar
  • 1-3T cumin powder
  • 2-3t garlic powder
  • 1/2c chopped fresh cilantro

Mix well again, cover, and nuke until hot and bubbly (about 5-7 minutes). Serve warm with tortilla-chip pieces on top as garnish. Be sure to play with the proportions and make substitutions until this recipe is your own. Enjoy.


  1. Go to Wal-Mart and buy Great Value chicken corn chowder soup. Okay, so I take the easy way out.

    • Food cheating is allowed, if it tastes good and saves time and effort, David. Cheers, Ashley

  2. That sounds good and EASY. I printed this one off.

    • Hope you really enjoy it, D. Wallace. Be sure to play with the recipe to make it your own dish. Cheers, Ashley

  3. Sounds perfect for a fall day!

    • Thank you so much, CJ. Try playing with the main ingredients as well as the seasonings. Sometimes, I replace the chicken with shrimp or Chesapeake blue crab or clams. The corn can be replaced by potatoes, pasta shells, or other starches. And the seasonings can be adjusted from Tex-Mex to New England or Cajun or Italian or Asian, etc. Have fun with it. Cheers, Ashley

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