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
Ingredients
- 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
Instructions
-
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).
-
Add
-
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.
I love a good chowder and yours looks delicious. Love the addition of greek yoghurt – such a great way to up the protein. Yum!
Thank you Kathi! 🙂
Yum! This looks delicious Sam! I am also loving the Greek yogurt addition, and because we were blessed with a dusting of snow last night, I’m thinking this would just hit the spot right now! Pinned!
Thank you Justine! 🙂
Sam, chowders has to be my most favorite kind of *soups*. Now, I’m going to have to make this one… looks so delish! It has the perfect creaminess and I can only imagine the taste! Pinning!
I hope you like it Gloria, it made great leftover lunches, too!
Oh wow. This looks delicious! It’s still SUPER cold here, so this is the perfect way to warm up. I want some now!
Well thank you! I hope the weather warms up where you are sometiem soon! 🙂