Chicken Corn Chowder

Written by
1.1 min read
Healthy Recipes

Chicken Corn Chowder

Course: Dinner, Main Course, Main Dish, Soup, Soup/Stew
Yield: 6 people

Materials

  • vegetable oil cooking spray
  • 1/2 cup onion chopped
  • 1 cup green pepper diced
  • 1 pound chicken breast (skinless boneless) cut into chunks
  • 1.5 cups chicken broth (nonfat, low-sodium)
  • 3 tablespoons cornstarch
  • 2 cups skim milk
  • 1 potato peeled and diced
  • 1.5 cups frozen com kernels
  • 1 bay leaf
  • 1/2 teaspoon thyme (dry leaves)
  • black pepper ground to taste
  • 1 tablespoons white wine worcestershire sauce

Instructions

  • Spray a 4- to 6-quart Dutch oven generously with vegetable oil cooking spray and heat over medium-high heat.
  • Sauté the chopped onion and green pepper until golden brown, about 3 minutes.
  • Add the chicken breast chunks and sauté briefly.
  • Combine the chicken broth with the cornstarch in a small mixing bowl and add to the Dutch oven along with the remaining ingredients.
  • Bring the chowder to a boil, reduce the heat to low and simmer until the diced potato pieces are tender, about 10 minutes.
  • Stir occasionally to keep the chowder from scorching.
  • Remove the bay leaf. Serve hot along with a generous tossed salad.
Scroll to Top

Are you taking or considering a medication for weight loss?

Combining the Pritikin Program with Semaglutide or other weight loss medications could potentially speed up weight loss, reduce side effects, preserve lean body mass, and support long-term metabolic health.