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