Corn Chicken Chowder
Ingredients
The base
-
2
tablespoons
unsalted butter or olive oil
-
2
medium
potatoes, peeled and ½-inch diced
-
1
small
yellow onion, chopped
-
¾
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
2
cloves
minced garlic
-
½
teaspoon
dried rosemary
-
¼
teaspoon
ground cayenne pepper
The protein and vegetables
-
1½
pounds
boneless skinless chicken breasts or thighs
-
20
ounces
corn, fresh frozen or canned
-
2
cups
low-sodium chicken broth or vegetable broth
-
1
cup
milk
-
2
tablespoons
cornstarch
-
⅓
cup
nonfat plain Greek yogurt
-
1
red bell pepper
cored and finely chopped
-
optional
for serving
chopped fresh green onion
Instructions
- Melt butter and oil in a Dutch oven over medium-high heat, then sauté potatoes, onion, salt, and pepper until softened.
- Add garlic, rosemary, and cayenne, cooking until fragrant.
- Place chicken in a slow cooker and layer sautéed vegetables and corn on top.
- Pour in chicken broth and cover, cooking until chicken is done and potatoes are tender.
- Remove chicken, chop it, and puree the chowder until thickened.
- Stir in milk mixed with cornstarch, add chicken back, and mix in Greek yogurt and bell pepper.
- Cook on high for an additional 20-30 minutes until thickened, adjusting consistency with more broth if needed.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
10g
Total carbohydrates
37g
Total protein
33g
Sodium
20mg
Cholesterol
75mg
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