Simple Chicken Corn Chowder

This Chicken Corn Chowder is healthy, hearty and extremely simple!  Perfect to warm you up on a cold day.

I don’t think I can get enough soup in my life during the colder months.  I have a thing for corn chowder.  I decided I needed to make up a batch this week to eat for lunch since we had an extra cold snap roll through.  It was in the 20’s one morning!  The wood stove is roaring already and all my blankies are out.

I also added some cooked chicken that I had in the freezer to it for extra protein.   You can also just bake the chicken (covered) at 350 for about 40 minutes with little coconut oil or olive oil. Then chop or shred it to use in this chowder.

It perfectly hit the spot!

INGREDIENTS

2 TBP Olive Oil

1/4 cup onion, chopped

1 jalapeño pepper, seeded and minced

2 TBSP of all-purpose flour

3 cups fat free or 1% milk

2 skinless, boneless chicken breasts, cooked and shredded

1 1/2 cups frozen corn kernels

1 14 3/4 oz can cream-style corn

1/4 tsp ground pepper

DIRECTIONS

Heat olive oil in over medium heat in a medium pot.

Add onion and jalapeño.  Cook about 10 minutes or until tender, stirring frequently.

Add the flour and stir constantly for about 1 minute.

Stir in milk, frozen corn, cream-style corn and pepper.

Bring to a boil and cook about 15 minutes or until thick.

ENJOY!!

Simple Chicken Corn Chowder

This Chicken Corn Chowder is healthy, hearty and extremely simple! Perfect to warm you up on a cold day.

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 339kcal

Author: Sherri Hagymas

Ingredients

• 2 tbsp Olive Oil2 tbsp Olive Oil
• 1/4 cup onion chopped1/4 cup onion chopped
• 1 jalapeño pepper seeded and minced1 jalapeño pepper seeded and minced
• 2 TBSP all-purpose flour2 TBSP all-purpose flour
• 3 cups fat free or 1% milk3 cups fat free or 1% milk
• 2 skinless boneless chicken breasts, cooked and shredded2 skinless boneless chicken breasts, cooked and shredded
• 1 1/2 cups frozen corn kernels1 1/2 cups frozen corn kernels
• 1 14 3/4 oz can cream-style corn1 14 3/4 oz can cream-style corn
• 1/4 tsp ground pepper1/4 tsp ground pepper

Instructions

• Heat olive oil in over medium heat in a medium pot.
• Add onion and jalapeño. Cook about 10 minutes or until tender, stirring frequently.
• Add the flour and stir constantly for about 1 minute.
• Stir in milk, frozen corn, cream-style corn and pepper.
• Bring to a boil and cook about 15 minutes or until thick.
• ENJOY!!

Nutrition

Calories: 339kcal | Carbohydrates: 44g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 560mg | Potassium: 674mg | Fiber: 2g | Sugar: 15g | Vitamin A: 535IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 1.4mg

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