The Food Network has a chicken corn chowder recipe that takes 10 minutes to prepare and 30 minutes to cook. Cooking Light offers a low-calorie version of chicken corn chowder that takes 15 minutes.
For the Food Network recipe, remove the kernels from three ears of white corn, reserving the cobs. Chop three strips of bacon, and cook the pieces in a large pot. Keep cooking until the bacon is brown. Add one diced onion, and cook until the onion has softened. Add 3 tablespoons of flour, and stir constantly until the flour is golden.
Slowly pour one 15-ounce can of chicken stock into the pot, whisking constantly. While whisking, add 3 cups of milk, and place the corn cobs and two sprigs of thyme in the soup. Bring the liquid to a simmer, and cook for 15 minutes. Stir to infuse the liquid with corn flavor. Remove the cobs and thyme, and stir in the corn kernels. If desired, add 2 1/2 cups of shredded rotisserie chicken. Heat through, and serve.
For the Cooking Light version, melt 2 tablespoons of butter in a Dutch oven, and add 1/4 cup of chopped onion, 1/4 cup of chopped celery and one minced jalapeno. Cook and stir until the vegetables are tender. Add 2 tablespoons of flour, and stir for one minute.
Add 3 cups of milk, 2 cups of chopped cooked chicken breast and 1 can of creamed corn. Season with thyme, red pepper and salt, and cook for five minutes.