Corn Chicken Chowder
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Well Plated · by Erin Clarke★ 4.8 (30)

Corn Chicken Chowder

NUTRITION · PER SERVING270M COOK
CAL 19%·PRO 70%
CARBS 43G45% OF CAL
6G FIBER0G ADDED8G INTRINSIC29G OTHER8G TOTAL SUGAR
FAT 8G20% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy slow-cooker chowder thickened with Greek yogurt instead of cream, loaded with chicken, corn, potatoes, and vegetables. Comforting and lighter than traditional versions.

mainamericansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons unsalted butter or olive oil
  • 2 medium potatoes (peeled and 1/2-inch diced (I used Yukon gold))
  • 1 small yellow onion (chopped)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves minced garlic
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 20 ounces corn fresh (frozen, or canned (if using canned, drain first))
  • 2 cups low-sodium chicken broth or vegetable broth (plus additional t otaste)
  • 1 cup milk (I used 1%)
  • 2 tablespoons cornstarch
  • 1/3 cup nonfat plain Greek yogurt
  • 1 red bell pepper cored and finely chopped (about 1 ½ cups)
  • Chopped fresh green onion optional (for serving)
PREP
10M
SODIUM
504MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.