Alfredo Chicken Corn Chowder

On By Carole @ From My Carolina HomeIn Cooking

Remember that half bottle of Alfredo sauce? I hope you saved it because it will get used up in today’s recipe. We are going to make a one-pot chicken chowder. The definition of a chowder means a soup with milk or cream. We’ll get the creaminess from the Alfredo sauce without adding more dairy.

So, time to assemble some ingredients and get started.

Here’s what you need –
1/4 cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
2 chicken thighs, no skin
1 can (15 oz) chicken broth, low sodium
1 can (15 oz) canellini beans, undrained, divided
1 4-oz can diced green chilis
1 cup corn (frozen, or 8 oz can), divided
1/2 jar Alfredo sauce
1/4 teaspoon pepper
1/2 cup colby jack cheese
Garnish – two tablespoons shredded cheese and two teaspoons chopped green onions

Saute onion in a large pot with olive oil until translucent. Add garlic and saute one minute. Add chicken to the pot, and brown on both sides.

Then add chicken broth to pot, bring to a boil, then turn down and simmer until chicken is done, about 15 minutes.

Remove chicken to plate, and let cool for a few minutes until it can be handled.

In the meantime, put half the beans in a blender with the green chilies and 1/4 cup of corn and puree.

Add the puree, the other half of beans, half jar of Alfredo sauce, remaining corn, pepper and 1/2 cup cheese to pot and bring back to a boil.

Remove chicken from bones, and chop into bite size pieces. Add to pot. Simmer for about 15 minutes for flavors to meld.

Serve with a garnish of shredded cheese and chopped green onion.

Enjoy! Serves 2. Hearty and delicious, and gluten free too!

Yes, I did a pdf for you – Alfredo Chicken Corn Chowder

Seconds? Yes, please!!

Do you have a great chicken soup recipe?

13 thoughts on “Alfredo Chicken Corn Chowder”

  2. Rheanna

    This looks delicious! I have done chicken thighs in the freezer so this is perfect.
    I make chicken soup a lot, but I don’t have a recipe. It always has onion, carrots and celery as well as chicken. Sometimes I add brown rice, other times noodles. If I cooked the chicken myself, I will make my own stock, otherwise I use store bought and season things to taste. I am sure this is going to drive my kids nuts someday because they love the soup but I won’t have a recipe to give them. Guess they will just have to watch and learn. Or they will just have to come visit me to get some.

  3. Thank you for the past two recipes with the chicken and Alfredo sauce. What a joy to make something flavorful, filling and that does not feed 6 or 8. As a singleton, I find so many recipies that I can only make for pot luck meals or fill my freezer with left overs. I appreciate the simplicity of your two recipes too. I can tell they were created by a busy woman. So from my kitchen and laptop to you, thank you, A recipe for two now and again would be welcome.

    PS. I enjoy the photos, your birds, your flowers, the squirrel visits and the vistas on your car club tours. What fun you are having! Oh, and the tablescapes and quilting. It is like having a friend from across the country who checks in every now and again.

  5. Sue H

    Looks like another winner! We had the first recipe over the weekend and it was delicious! I’m looking forward to making this one too. Thank you!

    My homemade chicken soup starts with a the bones of a whole chicken and everything but the kitchen sink goes into it. It never comes out the same twice because it just depends on what I’ve got on hand and what leftovers are available.

  9. Alexandria

    I would like to try this recipe but I don’t have leftover sauce. How much cream would you
    suggest? Thank you for your recipes, inspiration and photographs. Be well.
    Alexandria

  12. Charleen DiSante

    I tried your chicken corn chowder recipe [sorry, without the chiles] and loved it.Now I have a half jar of alfredo sauce. Hahaha

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