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Thoughtless Thursday: Chicken Corn Chowder

October 21, 2010

We had roast chicken for dinner the other night, which meant we had half a chicken left to do something with.  Soup was the thing because I wanted something I didn’t have to babysit.  Soup is another one of those blank slate dishes where I often start tossing things in to see what I come up with.  This wound up being a variation on my Spicy Corn Chowder, and hubby declared it to be right up there with Taco Soup (which is a family favorite).  It works out to 3 servings at 384 calories and 4.9 grams of fat.   It’s my second offering to Souper Sunday this week at Kahakai Kitchen.


  • 1/2 roasted or rotisserie chicken
  • 1 cup corn
  • 1 can creamed corn
  • 1 Tbsp minced garlic
  • 1 Tbsp minced, dried onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can rotel
  • 1 1/2 cups chicken stock
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 heaping Tbsp masa flour
  • 4 oz. fat free cream cheese


  1. Combine the first 12 ingredients in the crock pot.
  2. Cook on low for 5-7 hours.
  3. An hour before serving, add the masa flour
  4. Half an hour before serving, add the cream cheese and stir until well combined.
  5. Enjoy!

Printable version.

5 Comments leave one →
  1. October 22, 2010 11:24 am

    This looks comforting and delicious…perfect for Fall weather. Now I’m off to read about your taco soup recipe which also sounds great.

  2. October 24, 2010 7:32 pm

    Chicken corn chowder is such a greta comfort food dish–this looks both hearty and delicious. Thanks for sending it to Souper Sundays. 😉

  3. November 21, 2010 3:01 pm

    I made this last night, and it was fabulous! I actually cooked it on high for 2 hours in my crockpot, and since I didn’t have masa flour I added a can of mashed great northern beans with some milk/flour at that step. I’m sure that ratcheted up the calories… but it was so good I had another serving so it didn’t matter anyway.

    Thanks for offering this!


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