Description
A hearty and nutritious high protein chicken corn chowder packed with tender chicken, sweet corn, and creamy potatoes, perfect for a satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 medium potatoes, peeled and diced
4 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups fresh or frozen corn kernels
1 cup low-fat plain Greek yogurt
1 cup unsweetened almond milk
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add diced potatoes, chicken broth, dried thyme, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in shredded cooked chicken and corn kernels. Cook for an additional 5 minutes until heated through.
Remove the pot from heat and stir in Greek yogurt and almond milk until well combined and creamy. Do not boil after adding yogurt to prevent curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes