Chicken and Corn Chowder


2 cups fresh or frozen corn to puree
2 tablespoons canola oil
1 pound boneless, skinless chicken breast
1 medium onion, chopped
2 stalks celery, chopped
3 tablespoons flour
1 cup fresh or frozen corn
3 cups very low sodium chicken broth
2 medium potatoes, diced
1 cup Hood(R) Half & Half Cream


In a food processor or blender, puree 2 cups corn; add some chicken broth, if necessary. Set aside.

In a large saucepan, heat canola oil. Add chicken and cook for about 10 minutes on medium heat, or until done. Remove chicken from pan and place on cutting board. Dice chicken and set aside. Save drippings in the pan.

Place onion and celery in saucepan and saute until soft. Sprinkle with flour and cook until bubbly.

Add chicken broth, pureed corn, 1 cup whole corn, and potatoes; simmer gently until potatoes are cooked, about 15 minutes. Add chicken and Hood® Half & Half Cream Cream. Heat gently. Serve warm.


4 servings as a hearty meal; 6-8 servings as a side dish

Preparation Method


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Canola oil gives me extreme

Canola oil gives me extreme indigestion. Can you suggest another cooking oil.

I'm pretty sure you can

I'm pretty sure you can substitute any other vegetable oil, like corn oil, safflower oil, etc., possibly even olive oil. I like corn oil myself.

Thank you. Sometimes various

Thank you. Sometimes various oils just don't work. I usually use olive oil, or if I'm sure that won't work I will use a vegetable oil.