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Chicken & Corn Chowder


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


6 servings


2  frozen  H-E-B Fully Cooked Seasoned Chicken Breasts

1  russet baking potato, about 12 ounces

1/3  cup each:  finely chopped onion and celery

1  jalapeno pepper, seeded and minced

2  teaspoons  minced garlic

3  tablespoons  butter

3  tablespoons  flour

1  teaspoon  each salt and dried thyme leaves

1/8 to 1/4  teaspoon  ground cayenne pepper, according to taste

1/2  cup  dry white wine

1  (10 1/2 ounce) can  condensed chicken broth

2  cups  frozen H-E-B Chuckwagon Corn

2  cups  milk or cream


Scrub or peel potato, as desired. Cut potato into 1/2-inch cubes. Place cubes in a microwave-safe bowl; add water to cover potato. Microwave on High power, covered, 5 to 8 minutes, until tender.

Meanwhile, finely chop onion and celery. Mince jalapeno and garlic.

Remove potato from microwave; drain and set aside. Lay chicken breasts on a plate and cover with plastic wrap; microwave 2 to 4 minutes on High power to thaw.

Melt butter in a large, heavy 4-quart saucepan over Medium heat. Stir in flour and cook 2 to 3 minutes, until lightly browned. Add onion, celery, jalapeno and garlic; saute 6 to 8 minutes, until just tender. Stir in salt, thyme and pepper; cook 1 more minute. Pour in wine and chicken broth; bring to a boil.

Cut chicken into bite-sized pieces. Stir chicken, corn and milk into chowder; return to boil and heat 2 minutes. Serve while hot.
Nutritional Information
No Nutritional Information Available

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