Quick Chicken and Corn Chowder recipe

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Ingredients

1 tablespoon olive oil
8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
½ cup chopped onion
½ cup chopped red bell pepper
1 clove garlic, minced
4 cups low-sodium chicken broth
1 ½ 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
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

262.7 calories
carbohydrate: 24.1 g
cholesterol: 42.8 mg
fat: 10.1 g
fiber: 3.6 g
protein: 20.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 423.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 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.

  2. Whisk 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.

Recipe Yield

6 servings

Recipe Note

Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.

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