SEARCH
More 4 Photos

Quick Chicken and Corn Chowder Recipe

Recipe by: drrckbr

"Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
  • 2Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
Ingredients
  • 6 servings
  • 263 cals
  • 1 tablespoon olive oil
  • 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups frozen corn
  • 1 cup skim milk
  • 1 tablespoon cornstarch, or more as needed
  • 1 cup white beans, drained and rinsed
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    263
    13%
  • Fat:
    10.1
    15%
  • Carbs:
    24.1
    8%
  • Protein:
    20.3
    41%
  • Cholesterol:
    43
    14%

Based on a 2,000 calorie diet

4 Photos in the recipe
view all photos
You maybe like