The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Sous Vide Poached Eggs 🌄 💤 ⏳
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South Of The Border Artichoke Dip 🌄 💤 ⏳
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Southwest Sweet Potato Black Bean Dip 🌄 💤
Southwestern Chicken Corn Chowder 🌄 💤 ⏳
Southwestern Chicken Thighs With Rice And Beans 💤 ⏳
Southwestern Grilled Pork Tenderloin 💤 ⏳
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Southwestern Chicken Corn Chowder
Southwestern Chicken Corn Chowder
{Serving suggestion only*}
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Savor the Southwest in every spoonful of this quick-assembly corn chowder that delivers remarkable flavor with minimal effort. Cream-style corn creates velvety texture while green chilies and southwestern spices provide gentle heat. Convenient ingredients like frozen onions and canned chicken make this hearty soup possible in minutes, while the finishing touch of low-fat milk keeps it lighter than traditional cream-based chowders. Top with a sprinkle of Mexican-blend cheese for an easy weeknight meal that tastes like it simmered all day.
No Jump Zone
Ingredients
1 package (10 ounces) frozen cream-style corn
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 teaspoon bottled minced garlic
1 can (14 1/2 ounces) fat-free chicken broth
1 can (10 3/4 ounces) reduced-fat cream of chicken soup (see note)

(continued in the next column ↗️)

1 can (4 1/2 ounces) chopped chilies
1 can (5 ounces) premium cooked chicken breast meat
1/2 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin
1 cup low-fat milk
Shredded Mexican-blend cheese, optional garnish
Directions
  • Pierce the plastic corn container (if using frozen corn) to vent according to package directions and place it on a microwave-safe plate.
  • Microwave uncovered at high for 4 minutes to defrost.
  • Meanwhile, place the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heal.
  • Stir in the onions and cook for 30 seconds.
  • Stir in the minced garlic.
  • Add the chicken broth and raise the heat to high.
  • Add the cream of chicken soup and stir to mix well.
  • Allow the soup to come to a boil while draining the chilies and chicken and adding them to the pot.
  • When the soup boils, reduce the heat to low.
  • Add the creamed corn, chili powder and cumin. Stir to mix well.
  • Remove the pot from the heat and stir in the milk.
  • Serve at once, garnished with cheese- if desired.
  • Note: This recipe was tested with Campbell's Healthy Request cream of chicken soup.
Servings\Yield
4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 220; Total Fat: 5g (Saturated Fat: 2g); Cholesterol: 25mg; Sodium: 850mg; Total Carbohydrates: 30g (Dietary Fiber: 2g, Sugars: 7g); Protein: 15g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Per serving: 216 calories (16 percent from fat), 6 q fat U saturated), 26 mg cholesterol, 12 g protein, 27 g carbohydrates, 2 g dietaryfiber, 1,297 mq sodium.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soups, creamed corn, chicken soup, chicken broth, chicken
🗂️ Categories: 🥣 Soups & Stews
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Southwestern Chicken Corn Chowder was added on February 01, 2009 and last updated on July 13, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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