High Protein Chicken Corn Chowder is a creamy, hearty soup with tender chicken, potatoes, corn, and vegetables in every bowl. Greek yogurt and reduced-fat cheddar give the broth a rich texture without relying on heavy cream.
I like this recipe for a filling dinner when the weather turns cool.
The chicken adds plenty of protein, while the potatoes and corn make the chowder substantial enough to serve as a complete meal. Smoked paprika adds a little warmth without making the soup spicy, and fresh chives brighten everything at the end.
This chowder takes about 50 minutes from start to finish, but most of that time is simple stovetop cooking. Serve it on its own or add warm bread for dipping.
Leftovers keep well, so it’s also a great choice for lunches later in the week.
Why You’ll Love This High Protein Chicken Corn Chowder
High in Protein
Each serving has approximately 39 grams of protein from the chicken, Greek yogurt, milk, and cheddar cheese.
Creamy Without Heavy Cream
Low-fat milk and Greek yogurt create a creamy broth without using heavy cream. The flour and potatoes also help thicken the chowder.
A Complete One-Pot Dinner
Chicken, potatoes, corn, and vegetables make this a filling main course. A large Dutch oven or soup pot gives you enough room to cook everything in one place.
Good for Leftovers
The chowder stores and reheats well, making it useful for meal prep or an easy lunch the next day.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs may replace the chicken breasts. They may require a few additional minutes of cooking.
Yukon Gold Potatoes
Red potatoes make a good substitute because they hold their shape in soup. Russet potatoes can also be used, but they will break down more and create a thicker broth.
Frozen Corn
Use drained canned corn or fresh corn cut from the cob in place of frozen corn.
Low-Fat Milk
Fat-free or whole milk may be used. Unsweetened plain dairy-free milk can also be used, but it may slightly change the taste and texture.
Greek Yogurt
Plain low-fat Greek yogurt or sour cream may replace the nonfat Greek yogurt.
Cheddar Cheese
Reduced-fat Monterey Jack or Colby Jack can replace the sharp cheddar.
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High Protein Chicken Corn Chowder
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 pound yukon gold potatoes cut into ½-inch cubes
- 3 cups frozen corn
- 1 cup low-fat milk
- 1 cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon chopped fresh chives
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat
- Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Transfer the chicken to a plate.
- Add the onion, celery, and carrots to the pot.
- Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour, thyme, smoked paprika, salt, and black pepper over the vegetables. Stir and cook for 1 minute.
- Slowly pour in the chicken broth while stirring.
- Add the potatoes and return the chicken to the pot. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender and the chicken is cooked through.
- Add the corn and milk. Simmer uncovered for 5 minutes.
- Place the Greek yogurt in a small bowl. Whisk about ½ cup of the hot broth into the yogurt, a little at a time, until smooth.
- Stir the yogurt mixture into the chowder.
- Add the cheddar cheese and stir until melted
- Remove from the heat and stir in the chives.
Notes
Tips and Tricks
Cut the potatoes evenly – Keep the potato cubes close to ½ inch so they cook at the same rate. Temper the Greek yogurt – Add the hot broth gradually and whisk continuously. This helps prevent the yogurt from separating when added to the chowder. Keep the heat low at the end – Avoid boiling the chowder after adding the yogurt and cheese. High heat can cause the dairy to separate. Adjust the thickness – Add a small amount of broth or milk if the refrigerated chowder becomes thicker than you prefer.Storing and Reheating
Refrigerate – Let the chowder cool, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat on the stovetop – Warm the chowder in a saucepan over low heat, stirring often. Add a splash of milk or chicken broth if it becomes too thick. Do not let it boil. Reheat in the microwave – Place one serving in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until warmed through. Freezing – Freezing isn’t recommended. The potatoes may become grainy, and the milk and Greek yogurt can separate after thawing.Nutrition
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