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Chicken Corn Chowder

This chowder is so flavorful, you won't believe how simple it is to make.
Servings 32 (approximate)


  • 2 Tbsp. Vegetable oil
  • 4 cups Chopped onion
  • 2 cups Chopped bell pepper
  • 4 ½ qts. Water
  • 14 oz. Pioneer® Roasted-Chicken Gravy Mix (94545)
  • 1 tsp. Dried Thyme
  • 1 gal Chopped, cooked chicken breast
  • 3 qt. Frozen whole kernel corn, thawed, drained


  • Heat oil in a skillet and sauté onions and peppers until soft and lightly browned.
  • Meanwhile, bring 1 gallon water to a boil in a large soup pot. Whisk gravy mix and 2 cups cool water in a separate bowl until lump free. Whisk gravy slurry into boiling water and stir in reserved onions and peppers. Stir in thyme, chicken breast and corn. Cook over medium heat, stirring frequently until soup is heated through. Keep at 165°F during service


Serve with a 210424 Pioneer® Whole Grain Sweet Potato Biscuit.
Substitute Products:
  • Pioneer® Chicken Gravy Mix (94560)
  • Pioneer® Low Sodium Roasted Chicken Gravy Mix Made with Whole Grain (212645)
  • Conestoga® Low Sodium Poultry Gravy Mix (2 bags 99488)