Corn Chowder Recipe

22 Sep 2014

Whenever times get hard, I find my mood considerably lifted when I get a nice, warm, homemade meal.  This is an easy, healthy, and delicious corn chowder recipe that warms your spirit.

 

 Recipe from thelawstudentswife.com (picture as well)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4

A thick, comforting, and healthy corn chowder with shredded chicken, red bell pepper, rosemary, and a kick of cayenne. Greek yogurt makes this corn chowder taste rich, while keeping it healthy. The entire pot comes together in 20 minutes, makes fabulous leftovers, and is guaranteed to cheer you up on a chilly day.

Ingredients

1 boneless, skinless chicken breast, cooked and shredded (approximately 8 ounces)

1 tablespoon extra virgin olive oil

1 cup chopped yellow onion (about 1/2 large onion)

2 teaspoons minced garlic

32 ounces frozen corn, thawed

3 cups low-sodium chicken or vegetable stock, divided.

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 red bell pepper, cored and chopped (about 1 and 1/2 cups)

1/2 teaspoon dried rosemary

1/4 teaspoon ground cayenne pepper

1/4 cup plain Greek yogurt (non-fat, 2% or whole, depending upon your preference)

Directions

Cook and shred chicken breast, if not already complete. (My preferred method is oven roasting: Place the chicken breast on a baking sheet lined with parchment paper, rub with olive oil, sprinkle with salt and pepper, then roast in a 350 degree oven for 18-20 minutes until the internal temperature reaches 165 degrees.) When cool enough to handle, shred and set aside.

In a large pot or Dutch oven, heat olive oil over medium. Sauté onion until beginning to soften, about 5 minutes. Add garlic, salt, and pepper and cook 1 minute more. Add corn and cook 3 minutes, until lightly sautéed. Add 2 cups chicken stock, stir to incorporate, then transfer half of the mixture to a blender or food processor. Puree, leaving the chowder fairly chunky. Repeat with second half.

Stir in the remaining 1 cup chicken stock, bell pepper, rosemary, cayenne, Greek yogurt, and chicken. Heat through. Serve warm with additional Greek yogurt, as desired.

 

 



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