Chicken & Corn Chowder
Chicken Corn Soup has tender chicken, sweet corn and veggies in a rich, creamy broth. It's hearty, comforting and perfect for a chilly day.
Servings: 5 servings
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 2 medium carrots cut into bite-sized pieces
- 2 teaspoons minced garlic 4 cloves
- 15 ounce can creamed corn
- 2 cups frozen corn
- 4 ounce can green chiles
- 4 cups low sodium chicken broth
- 2 cups diced or shredded boneless skinless chicken breast
- 1 cup peeled and diced potatoes
- 1 1/3 cup Half & Half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions diced
- Fresh Italian flat leaf parsley for garnish if desired
Instructions
- In a large pot (5 quart) heat olive oil over medium heat and add diced onion and carrots. Season with a pinch of salt. Cook, stirring often, for several minutes until translucent.
- Add garlic and cook for about a minute.
- Stir in green chiles, corn, creamed corn, chicken, potatoes and chicken broth. Bring to a boil, then cover and turn heat to low. Simmer until potatoes are cooked and fork tender; about 25 minutes.
- Turn off heat and stir in heavy cream and milk. Season with salt and pepper to taste.
- Ladle into bowls for serving and garnish with chopped green onions and fresh parsley, if desired.
- To thicken, if you desire, ladle about 1/2 cup of the broth in a small bowl and whisk in 2 tablespoons of cornstarch. Once completely combined, pour this mixture into the soup. It will thicken in minutes upon standing.
Nutrition
Calories: 464kcal | Carbohydrates: 52g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1050mg | Potassium: 1062mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4840IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 3mg
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