Chicken Corn Chowder

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

Chicken Corn Chowder

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Course: Soup

Cuisine: American

Keyword: easy soup, healthy soup, hearty soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 134kcal

Author: Sam Merritt

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.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 423mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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.