Saturday, December 12, 2015

Creamy Chicken and Corn Chowder

It is cold and rainy today here in Belgium so I decided to make my husband's favorites soup creamy chicken and corn chowder. He is actually the one that introduced me to this recipe from his childhood. I love to make it on a Saturday or Sunday so that then we get to enjoy leftovers for lunch almost all week. Yummy!! Here is what you need to get started.


1 lb boneless skinless chicken breast, cooked and shredded

1/4 cup organic grass feed butter

3 large yellow peppers, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1 1/2 cups organic white flour

12 cups low-sodium chicken broth

4 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick

4 bay leaves

Salt and freshly ground black pepper, to taste

2 1/2 cups fresh or frozen corn

2 cups fat free half and half

Some options for topping are bacon, cooked and crumbled, green onion, shredded mexican blend cheese and tomato.


In a large pot, melt butter over medium heat. Add yellow bell pepper, onions and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 1 minute stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.

Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.

Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm and add any toppings you like!

This recipe makes a ton of soup. I estimated about ten servings since we have it for leftovers for at least four days.
This is also a great recipe if you are wanting to enjoy some chowder but don't want to break your diet. It was rated at a B+ on Calorie Count. The worse thing in this recipe is of course the butter. If you are wanting to substitute this with something else try olive oil or coconut oil. Portion control is key! You can enjoy recipes like this if you practice portion control. 

The first time I made this recipe my husband informed me that it was the best with cornbread. So if you make this recipe try making it with cornbread. It is the best!

Keep an eye out for my next recipe for healthy cornbread. :)