I am so excited to share this recipe with you today.
Not just because it is delicious, and the perfect warmer-upper for a cold, snowy (yes, we had snow here again this week) evening meal, but also because it is accidentally quite healthy.
I wasn’t looking to make a healthy soup, I was aiming for a hearty one that tasted good.
The healthy, low fat, high protein thing is just a bonus.
A really, really nice bonus.
It contains Greek Yogurt and plenty of roasted chicken, so yeah, lots of protein.
Oh, and did I mention that it’s so easy to make?
For me, today is the second and final day of chicken corn chowder leftovers for lunch. I’m a little sad that it’s over… but not so sad to see the cold weather leave us.
Chicken Corn Chowder
- 2-3 lb cups shredded chicken (I used a pre-cooked 2rotisserie chicken and shredded the meat off of it)
- 1 Tablespoon butter
- 1 cup chopped scallions
- 2 cloves minced garlic
- 4 cups chicken stock
- 1 cup plain non-fat Greek yogurt
- 2 cans creamed corn
- 1 package frozen sweet corn
- 1 4 oz can diced green chilis drained
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
Melt butter in large soup pot over medium heat. Add scallions, cook for about 2 minutes, add garlic and continue to cook, stirring, until scallions become transluscent (about 5 minutes).
can of creamed corn, all of the greek yogurt, and half of the chicken stock (2 cups). Stir over heat until evenly mixed.
Transfer contents of pot to blender and puree for about 1-2 minutes, and then return contents to the soup pot over medium heat.
Add to the soup pot the remaining chicken stock, shredded chicken, second can of creamed corn, 2 cups frozen corn, chilis, black pepper, salt, and ground red pepper. Cook on medium heat, stirring occasionally, until heated through (about 15 minutes, though the longer it stews, the better).
If desired, top with greek yogurt and garnish with additional chopped scallions before serving.
Note: I recommend using organic chicken stock if you can find it. I only ever bought this for the first time because it was on sale, but a quick comparison of organic vs. non-organic (Wegmans brand, anyway) revealed that the organic has a much lower sodium content yet doesn’t sacrifice any flavor.
Note 2.0: You could definitely substitute the Tablespoon of butter for olive oil if you’re reallyreally trying to be healthy (not my original goal when making this recipe, or I might’ve tried it), I haven’t tried it but I’m sure it would be fine. I will say, though, that cooking the scallions and garlic in this small amount of butter went a long way and lent a fantastic flavor to this dish.