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Chicken Corn Chowder

Creamy, summer chicken corn chowder is made creamy with potato and Greek yogurt and given extra protein with bacon and chicken. This soup makes an amazing low calorie and high protein one-pot dinner.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 295kcal
Author Lauren
Cost $11.53 / $1.92 PER SERVING

Ingredients

  • 6 slices bacon cut into 2-inch pieces
  • 1 pound boneless skinless chicken breast or thighs, cut into ½-inch by 2-inch strips
  • salt and freshly ground pepper
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 4 cups chicken broth unsalted
  • 20 ounces corn kernels (about 6 ears of corn)
  • 8-12 ounces red potato diced ½ inch cubes
  • ½ teaspoon paprika
  • 1 cup plain Greek yogurt

Instructions

  • COOK THE BACON AND CHICKEN: Add the bacon to a large pot or dutch oven and cook over medium heat. Stir occasionally and continue cooking until the bacon is crispy. Use a slotted spoon to remove the bacon, but leave the dripping in the pan.
  • COOK THE CHICKEN: To the bacon drippings, with the heat still on medium, add the sliced chicken in an even layer on the bottom of the pan. Season with salt and pepper (about ½ a teaspoon of salt and ¼ teaspoon of pepper or to your taste). Stir the chicken occasionally and cook for about 6-8 minutes or until the pieces are no longer pink in the center. Remove the chicken to a plate.
  • COOK THE ONION AND GARLIC: With the heat still on medium, add the diced onion and cook about 5 minutes or until softened. Add the garlic and stir continuously for 30 seconds.
  • ADD POTATOES AND BROTH: Add the broth and potatoes to the onion mixture. Bring the broth to a boil, then reduce the heat and simmer for 15 minutes.
  • ADD THE CORN: Pour the corn into the broth and continue to simmer another 10 minutes, until the potatoes are tender.
  • BLEND: Remove the pan from the heat and use and use an immersion blender or standard blender to thicken the soup to your desired consistency, I ran the immersion blender for about 1-2 minutes. If you are using a standard blender, you will have to carefully pour half the mixture in a time and pulse about 6-8 times, then repeat with the second half. Then return the soup to the pot.
  • COMBINE ALL INGREDIENTS: Crumble the cooled bacon into smaller pieces. Add the chicken, bacon, yogurt and paprika to the pot and stir to fully combine. Serve warm topped with green onions or additional crumbled bacon.

Nutrition

Serving: 1.5cups | Calories: 295kcal | Carbohydrates: 25g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 446mg | Potassium: 500mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 7mg