Chicken Corn Chowder Soup
This easy Chicken Corn Chowder is made with tender shredded chicken, sweet corn, potatoes, and vegetables in a creamy, flavorful broth. A hearty, comforting one-pot soup made without heavy cream and ready in about 50 minutes.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 celery stalk chopped
- 1 red bell pepper diced
- 1 pound potatoes cut into small cubes
- 3 cups shredded chicken
- 30 ounces unsweetened can corn 2 cans
- 4 cups low sodium chicken broth or vegetable broth
- 1 1/2 cup almond milk
- 1 1/2 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt and ground pepper to taste
- Parsley to garnish chopped
Instructions
- Heat the 2 tablespoons olive oil in a large stock pot over medium heat. Saute the 1 small onion (diced), 1 celery stalk (chopped), and 1 red bell pepper (diced) until softened, 3-4 minutes. Add in the 1 pound potatoes (cubed), 3 cups shredded chicken, 30 ounces unsweetened can corn, and 4 cups low sodium chicken broth or vegetable broth. Mix well and bring to a boil.
- Meanwhile, in a small bowl whisk well the 1 1/2 cup almond milk and 2 tablespoons cornstarch until no visible lumps.
- Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings (1 1/2 teaspoon Italian seasoning 1 teaspoon garlic powder, and Kosher salt and ground pepper)
- Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
- Garnish with freshly chopped Parsley to garnish and enjoy!
Video
Notes
- About 2 cups per serving.
- Use cooked, shredded chicken breasts or store-bought rotisserie chicken.
- Canned, frozen, or fresh corn will all work. Drain canned corn before adding it to the soup.
- Yukon Gold or red potatoes work well because they hold their shape while cooking.
- Use plain, unsweetened almond milk. Regular milk is another option if you don't need the recipe to be dairy-free.
- Whisk the cornstarch into cold almond milk until smooth before adding it to the soup.
- For a thicker chowder, mash some of the cooked potatoes and stir them back into the broth.
- Keep the chowder at a gentle simmer and stir occasionally.
- Store leftovers in the refrigerator for up to 3 to 4 days or freeze for up to 2 to 3 months for best quality.
Nutrition
Serving: 2cups | Calories: 378kcal | Carbohydrates: 39g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 468mg | Potassium: 851mg | Fiber: 3g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 2mg