Low Fat Chicken Corn Chowder
Dive into a bowl of comfort with this Low Fat Chicken Corn Chowder, a creamy and hearty soup that doesn’t compromise on flavor or nutrition. This lighter take on classic chowder is packed with tender shredded chicken, vibrant vegetables like onion, celery, and carrots, and sweet pops of corn in every bite. Thickened with a cornstarch slurry and enriched with fat-free half-and-half, this chowder achieves a velvety texture without the added calories of heavy cream. The addition of fresh thyme and a hint of paprika infuses a warming depth of flavor, while russet potatoes provide just the right amount of heartiness. Ready in under an hour, this healthy chicken corn chowder is perfect for weeknight dinners or cozy lunches. Serve it steaming hot, garnished with fresh parsley for an extra touch of brightness. Perfect for those looking for a guilt-free comfort food option, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 stalks Celery stalks, chopped
- 1 large Carrot, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth (low sodium)
- 2 medium Russet potatoes, peeled and diced
- 2 cups Frozen corn kernels
- 1 cup Fat-free half-and-half
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Add the diced potatoes and frozen corn to the pot. Simmer for about 10 minutes, or until the potatoes are tender.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the pot to thicken the soup.
Stir in the fat-free half-and-half, fresh thyme, paprika, salt, and black pepper. Allow the chowder to simmer for another 5 minutes.
Return the shredded chicken to the pot and mix well. Taste and adjust seasonings if needed.
Serve the chowder hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
