There’s something about a bowl of chowder that feels like a warm hug after a long day. I remember one evening, the kind where you’re half-focused on the TV and half-wondering if you should just order takeout. Instead, I pulled out this recipe and started chopping vegetables without much fanfare. The smell of garlic and onions sautéing filled the kitchen, mingling with the soft thud of potatoes hitting the pot. Somewhere between stirring and tasting, I realized I hadn’t set the timer right. The potatoes ended up perfectly tender, maybe a little softer than I aimed for, but honestly, it just made the chowder feel even more homey. The gentle creaminess wrapped around the chicken and corn like it was all meant to be together. It’s the kind of meal that doesn’t rush you; it invites you to slow down, grab a spoon, and savor each bite.
- Hearty and nourishing without feeling heavy — great when you want something filling but not overdone.
- Combines protein-packed chicken with sweet, fresh corn for a satisfying bite every time.
- The creamy texture comes from simple, wholesome ingredients, making it feel both indulgent and wholesome.
- It’s simple — and that’s kind of the point. No fuss, just comfort in a bowl.
If you’re hesitant about how thick or creamy it might get, it’s pretty forgiving. You can always add a splash more milk or broth while warming it up again. And leftovers? They’re just as comforting, maybe even better after a day in the fridge.
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High Protein Chicken Corn Chowder
- Total Time: 45 minutes
- Yield: 6 1x
Description
A hearty and nutritious high protein chicken corn chowder packed with tender chicken, sweet corn, and creamy potatoes, perfect for a comforting meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 medium Yukon Gold potatoes, peeled and diced
4 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups fresh or frozen corn kernels
1 cup low-fat milk
1/2 cup plain Greek yogurt
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until vegetables are softened.
Add diced potatoes to the pot and stir to combine with the vegetables.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to medium-low and simmer for 15 minutes or until potatoes are tender.
Add shredded cooked chicken and corn kernels to the pot. Stir well.
In a small bowl, whisk together low-fat milk and Greek yogurt until smooth.
Slowly stir the milk and yogurt mixture into the chowder.
Add dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Simmer the chowder for an additional 5 minutes, stirring occasionally, until heated through and slightly thickened.
Remove from heat and sprinkle chopped fresh parsley over the chowder.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Cooking this chowder doesn’t demand fancy equipment — just a sturdy pot and a good spoon to stir. It’s one of those recipes I toss together on a weeknight when I want something reliable. For serving, a crusty slice of bread or a simple green salad works wonders alongside it. I’ve played around a bit by adding a pinch of cayenne when I crave a subtle kick or swapping Greek yogurt for sour cream, which gives a slightly tangier finish. Sometimes I toss in a handful of fresh herbs beyond parsley, though I haven’t tested all options thoroughly — it’s all about what’s in your fridge really.
FAQ
Can I make this chowder dairy-free? You could try substituting the milk and Greek yogurt with plant-based alternatives, but the texture might change a bit.
Is it okay to use frozen corn? Absolutely, frozen corn works just as well and is super convenient.
Can I use rotisserie chicken instead of cooking chicken breast? Yes! Using pre-cooked chicken saves time and adds great flavor.
How long can I store leftovers? Up to three days in the fridge, reheated gently on the stove.
When you’re ready to dive into a bowl, this chowder offers more than just nourishment. It’s that little pause in a busy day, the comfort that’s simple but thoughtfully made. So go ahead, save this recipe, print it out, or bookmark it for your next cozy night in. You might find it becomes one of those meals you come back to again and again.