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.
- 2-3 lb cups shredded chicken (I used a pre-cooked 2 rotisserie 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
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ 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.