How to Make Quick Chicken and Corn Chowder - A Step-by-Step Guide

There’s nothing quite like a warm, hearty bowl of chicken and corn chowder on a chilly evening. This comforting soup is both creamy and savory, with chunks of tender chicken, sweet corn, and flavorful seasonings. And the best part? It comes together in just under 30 minutes, making it the perfect quick and easy dinner option for busy weeknights.

This recipe for Quick Chicken and Corn Chowder is a must-have in your collection of go-to meals. Whether you’re a seasoned cook or just start...

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Ingredients

  • 1 tablespoon olive oil
  • 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 clove garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 ½ cups frozen corn
  • 1 cup skim milk
  • 1 tablespoon cornstarch, or more as needed
  • 1 cup white beans, drained and rinsed
  • 1 cup shredded Cheddar cheese
  • ½ teaspoon salt (Optional)
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
  • Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
  • Nutrition

    263 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 43mg
    • Sodium: 424mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 20mg
    • Calcium: 229mg
    • Iron: 2mg
    • Potassium: 464mg