Low-Fat Chicken-Corn Chowder
A creamy, low-fat chicken and corn chowder packed with tender chicken, sweet corn, and potatoes, perfect for a comforting, healthy meal any time of year.
Ingredients
Instructions
- Cook chicken breasts in water until done; set aside to cool. Strain the cooking liquid.
- Add shredded onion, chopped potatoes, frozen corn, and chicken bouillon cubes to the strained liquid.
- Add enough water to cover the ingredients and bring to a boil.
- Cook until vegetables are tender, about 15-20 minutes.
- Break the cooked chicken into pieces and add to the soup.
- In a small bowl, mix cornstarch with water to create a slurry.
- Add the cornstarch-water mixture to the soup to thicken it.
- Stir in evaporated skim milk and cook for a few more minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chowder. If you prefer a vegetarian option, substitute the chicken with tofu and use vegetable bouillon cubes instead. Frozen corn can be replaced with fresh corn in season for a sweeter taste. Remember to adjust the salt and pepper based on your taste as well.
Serving Suggestions
Serve this chowder hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a heartier option, consider serving it alongside Easy Bake Chicken Breasts for a satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat until heated through, stirring occasionally. If it thickens too much, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken-Corn Chowder contains roughly 786 calories, with 16g protein, 124g carbohydrates, and 27g fat. It is an excellent source of potassium (33% of the Daily Value), protein (32% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of frozen?
Yes, you can use canned corn in place of frozen corn. Just drain and rinse the canned corn before adding it to the soup. Keep in mind that canned corn is already cooked, so add it towards the end of the cooking process to avoid overcooking.
How can I make this chowder spicier?
To add some heat, try incorporating diced jalapeños or a pinch of cayenne pepper into the soup. You can also serve it with a dash of hot sauce on the side for those who prefer a spicier kick.
Is this recipe suitable for freezing?
Yes, this chowder can be frozen for up to 2 months. To freeze, let it cool completely, then transfer to freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of water if needed to adjust the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).