Print

Chicken and Corn Chowder

Servings 12 servings
Author Craving Something Healthy

Ingredients

  • 3 tablespoons canola oil
  • 3 medium onions diced
  • 1/4 cup flour
  • 9 cups low sodium chicken broth
  • 1 3/4 pounds peeled seeded butternut squash, cut into 1-inch cubes
  • 1 1/2 pounds potatoes peeled and cut into 1-inch cubes
  • 1 tablespoon dried thyme
  • 34 ounce bag frozen corn
  • 1 cup half and half or heavy cream if preferred - see my note
  • 3 cups cooked chicken breast shredded
  • 1 bunch scallions chopped
  • 2 medium red bell peppers seeded and diced
  • 1/2 cup fresh cilantro minced
  • Kosher salt and fresh ground pepper.

Instructions

  1. In a large stockpot, sauté the onions in the oil until soft. Add flour and cook for 2 more minutes. Add broth, and bring to a boil to thicken slightly.
  2. Add squash, potatoes and thyme and return to a boil.
  3. Reduce heat, and let simmer 20 minutes or until vegetables are tender.
  4. Remove soup from the stove and puree with an immersion blender, or in a regular blender.
  5. Return creamed soup to the stove, and add corn and chicken.
  6. Simmer 10-15 minutes, or until corn is tender.
  7. Add red peppers and scallions, and continue to simmer until slightly softened.
  8. Finally, add cilantro and half and half, and heat through. Do not bring to a hard boil, because half and half may separate.
  9. Season with 2 teaspoons salt (or more to taste), pepper and additional thyme if necessary.

Recipe Notes

Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 221 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 883mg 37%
Total Carbohydrate 36g 12%
Dietary Fiber 6g 24%
Sugars 4g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This makes 12 servings, so if you won't eat it all at once, consider removing half of the soup to another container before your add the half and half. Add only half of the half and half to the pot, and the remainder after your leftover soup is reheated. It will curdle if you reheat the soup to a boil!