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Chicken Corn Black Bean Chowder

Chicken Corn Black Bean Chowder

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Course: Soup
Cuisine: American
Keyword: chicken corn chowder soup, chicken chowder soup
Author: Dawn Yucuis


  • 1 medium onion
  • 1 stalk celery finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 3 cups milk
  • 1 pound cooked chicken breast chopped
  • 3 cups frozen corn
  • 3 cups cubed cooked potatoes
  • 1 15- ounce cans of black beans rinsed
  • 1 bay leaf
  • Salt and pepper to taste


  • In a large Dutch oven add butter, onion, and celery. Cook over medium heat until vegetable begins to soften, stirring frequently.
  • Add the flour and stir until the flour is blended in. Slowly add the chicken broth and milk stirring until all is blended.
  • Add the remaining ingredients and stir in. Season with salt and pepper to taste.
  • Bring to a boil over medium-high heat, once it starts to boil turn the heat down to medium heat and simmer for 15 to 30 minutes.