Low Fat Chicken, Corn, and Green Chile Chowder

"A lightened-up version of a comfort food favorite! I haven't made it yet, but will soon! From the Hamilton, OH Journal News, recipe by Jeanne Jones."
photo by KateL photo by KateL
photo by KateL
photo by Annacia photo by Annacia
Ready In:




  • Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
  • Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
  • Dissolve cornstarch in the half and half, then stir into soup.
  • Bring to a boil, then serve.

Questions & Replies

Got a question? Share it with the community!


  1. 4.5 stars. I had 3 bowls (breakfast and lunch), and DH declared that this was a fine creamy soup (he generally avoids creamy soups) that just needed some Old Bay to add the final spicy kick. I tried that, and agree. By the way, I used 2 Tbsp. canola oil; my cookware needs the oil to saute well. I saved the rest for lunches this week; I don't think this will freeze well. Made for The Wild Bunch in ZWT8 for its trip to Mexico.
  2. Made exactly per recipe except omitted celery (~blech~) & used 3 cloves of garlic. SUPER easy to put together. I used 3C chicken stock and got 7 servings at 1C each which I froze for grab'n'go lunches. The pepper gives it a nice zing. After trying it, I decided to add some salt to it (I used no-sodium chicken stock) and that definitely improved it! Thanks for sharing this!
  3. Really good for a cold night dish.
  4. This is so good, also super easy to make.I made it just like the recipe stated. Served it with toped with grated cheddar cheese & cornbread. DH loved this soup it will be made often
  5. This was very good. I only did a few things differently. I added a lot more garlic to taste, I added a 1 tsp of cumin and used 4 cups of chicken broth with a little more cornstarch. Other than that I followed it pretty closely. I will be making this often. Can also add in some red potatoes. It took me no more than 30 minutes to prepare.


I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">
View Full Profile

Find More Recipes