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    You are here: Home / Savory / Chicken Corn Chowder

    Chicken Corn Chowder

    March 21, 2014 Updated March 16, 2021 BySam 8 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    chicken-corn chowder in blue bowl

    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.

    corn chowder in blue bowl on wood board

    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.

    corn chowder in blue bowl beside scallions

     

    corn chowder in blue bowl with sour cream

    Chicken Corn Chowder

    Chicken Corn Chowder
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    Course: Soup
    Cuisine: American
    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 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
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    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

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!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.

    The Craziest 2 & 1/2 Weeks of My Life »

    Reader Interactions

    Comments

    1. ATasteOfMadness

      April 05, 2014 at 3:21 am

      Oh wow. This looks delicious! It’s still SUPER cold here, so this is the perfect way to warm up. I want some now!

      Reply
      • Sam

        April 09, 2014 at 3:02 pm

        Well thank you! I hope the weather warms up where you are sometiem soon! 🙂

        Reply
    2. Gloria // Simply Gloria

      March 24, 2014 at 1:23 pm

      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!

      Reply
      • Sam

        March 24, 2014 at 1:51 pm

        I hope you like it Gloria, it made great leftover lunches, too!

        Reply
    3. Justine@CookingandBeer

      March 23, 2014 at 11:02 am

      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!

      Reply
      • Sam

        March 23, 2014 at 12:47 pm

        Thank you Justine! 🙂

        Reply
    4. Kathi @ Deliciously Yum!

      March 21, 2014 at 11:35 am

      I love a good chowder and yours looks delicious. Love the addition of greek yoghurt – such a great way to up the protein. Yum!

      Reply
      • Sam

        March 21, 2014 at 11:41 am

        Thank you Kathi! 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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