Chicken Corn Chowder


  • 1 medium onion, diced
  • 4 ribs celery, diced
  • 2 Tbsp. Land o’ Lakes light butter made with Canola oil
  • 2 cups cooked, skinless, boneless chicken breasts or tenders, diced
  • 2 medium potatoes, peeled and diced
  • 1 (16oz) packages of frozen corn
  • 2 cups water
  • 1/2 cup fat free half and half
  • 1 1/2 cups skim milk
  • 4 slices precooked Hormel black label bacon or cooked center cut bacon slices, crumbled
  • Salt and pepper, to taste

Optional topping: green onion and light cheddar cheese.


  1. In a large cooking pot, sauté onions, celery in butter until onions are clear.
  2. Add potatoes and corn. Cook for 2-3 minutes. Add water and sprinkle with salt and pepper.
  3. Simmer for 15-20 minutes or until potatoes at tender. Mash potatoes slightly and stir in cooked chicken.
  4. Stir in the half and half and skim milk & let it come to a boil and then cook for an additional 1-2 minutes.
  5. Add in cooked, crumbled bacon pieces

Servings: Makes 5 ( 1 1/2 cups) servings/ 4 Freestyle smart points per serving


Cheese or any other toppings are additional points


One Comment Add yours

  1. This is perfect for the upcoming colder days! Thanks for sharing! I recently made flan and it was fantastic. Here is the recipe if you’d like to give it a try too 🙂


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