Chicken Corn Chowder Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
6 -8
-
Calories
378 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Chicken Corn Chowder Soup
Description
This Chicken Corn Chowder Soup blends olive oil-sautéed onion, celery, and red bell pepper with diced potatoes, shredded chicken, and canned unsweetened corn cooked in a low-sodium chicken or vegetable broth. The soup is thickened by stirring in a cornstarch slurry mixed with almond milk during simmering. Italian seasoning and garlic powder season this comforting and mildly spiced chowder.
The soup delivers a creamy texture without heavy cream due to the almond milk and cornstarch, while the blend of vegetables and chicken offers a tender bite. The cornstarch ensures a smooth, gently thickened broth, while the fresh parsley garnish adds a bright contrast. This chowder is warming and filling, making it suitable for cooler days or anytime a hearty soup is desired.
This recipe allows some flexibility: use different varieties of onions and bell peppers, substitute shredded rotisserie chicken, or swap almond milk for regular milk if preferred. It keeps well refrigerated for several days and can be topped with garnishes like turkey bacon bits or shredded cheese for extra flavor and texture.
To store, keep the soup sealed in the fridge for up to 3-4 days. Reheat gently to preserve the soup’s texture and flavors.
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 celery chopped, stalk
- 1 red bell pepper diced
- 1 pound potato cut into small cubes
- 3 cups chicken shredded
- 30 ounces corn 2 cans, unsweetened, canned
- 4 cups chicken broth low sodium; or vegetable broth
- 1 1/2 cup almond milk
- 1 1/2 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- salt to taste, Kosher
- black pepper to taste, Kosher
- parsley chopped, for garnish
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!
Notes
- Yellow, white, or sweet onions are suitable for the soup.
- Red bell pepper can be substituted with yellow or orange varieties.
- Use waxy potatoes like Yukon gold or red potatoes for best texture.
- Shredded rotisserie chicken works well as a shortcut for cooking chicken at home.
- Almond milk can be replaced with regular milk if dairy is preferred.
- Garnish options include crispy turkey bacon bits, shredded cheddar cheese, honey for sweetness, or sliced jalapeños for heat.
- Store leftover chowder in a sealed container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 468mg | 20% |
| Potassium | 851mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 44mg | 49% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
