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Country Chicken Chowder

Country Chicken Chowder

Country Chicken Chowder

Prep and Cook Time 27 minutes


Makes 4 servings


1 pound chicken tenders
2 tablespoons butter or margarine
1 small onion, chopped
1 stalk celery, sliced
1 small carrot, sliced
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup frozen corn
1/2 teaspoon dried dill weed


  1. Cut chicken tenders into 1/2-inch pieces.
  2. Melt butter in large saucepan or Dutch oven over medium-high heat. Add chicken; cook and stir 5 minutes.
  3. Add onion, celery and carrot; cook and stir 3 minutes. Stir in soup, milk, corn and dill; reduce heat to low. Cook about 8 minutes or until corn is tender and chowder is heated through. Add salt and pepper to taste.


For a special touch, garnish soup with croutons and fresh dill. For a hearty winter meal, serve the chowder in hollowed-out toasted French rolls or small round sourdough loaves.

Nutritional Information

Fiber 2 g
Carbohydrate 22 g
Cholesterol 77 mg
Total Fat 11 g
Calories from Fat 32 %
Calories 310
Protein 30 g
Sodium 781 mg

Dietary Exchange

Meat 3
Vegetable 1
Starch 1
Fat 1

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