Corn, Peas and Chicken Chowder

Ann Dunaway Teh & Lesley Baradel
Corn Peas and Chicken Chowder
Corn Peas and Chicken Chowder

Corn, Peas and Chicken Chowder

4.23 from 9 votes
Course Chicken & Poultry, Soups & Stews
Servings 4 servings
Calories 331 kcal


  • 1 Tbsp butter
  • 1 8-oz pkg pre-sliced mushrooms
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup chopped red potato, about 6 oz
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cups cooked, shredded chicken breast
  • 2 green onions, thinly sliced


  • Melt butter in a large pot over medium-high heat. Add the mushrooms and sauté for 3 to 5 minutes or until soft. Stir in the flour. Gradually add the milk, stirring with a whisk until flour is dissolved.
  • Add the corn, peas, potatoes, thyme, salt, and pepper. Bring to a boil then add the chicken, stirring well. Cover and reduce heat, simmering for 15 minutes and stirring occasionally. Serve with sliced green onions sprinkled on top.


Mix It Up: This is a really easy soup to swap out or add more vegetables. You could easily add diced carrots to the original recipe or swap them for the corn to add a bit more nutrition.
Simplify It: Buy a rotisserie chicken from the grocery store, then shred with 2 forks to use in this recipe. 


Calories: 331kcalCarbohydrates: 37gProtein: 29gFat: 8gSaturated Fat: 3gCholesterol: 56mgSodium: 426mgFiber: 4gSugar: 16g
Tried this recipe?Let us know how it was!

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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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