Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
263 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
½ teaspoon salt (Optional)
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 tablespoon olive oil
¼ teaspoon ground black pepper
½ cup chopped onion
1 cup skim milk
½ cup chopped red bell pepper
4 cups low-sodium chicken broth
1 cup white beans, drained and rinsed
1 tablespoon cornstarch, or more as needed
1 ½ cups frozen corn
8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
