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Creamy high protein chicken corn chowder with chicken, corn, potatoes, carrots, celery, and chives in a black bowl on a rustic wooden table. A second bowl, corn cob, and spoon sit nearby.

High Protein Chicken Corn Chowder

Nesting Lane
High Protein Chicken Corn Chowder is a creamy, hearty dinner with 39 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Small Bowl
Whisk

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

Calories: 420kcalCarbohydrates: 45gProtein: 39gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 86mgSodium: 496mgPotassium: 1377mgFiber: 5gSugar: 6gVitamin A: 3801IUVitamin C: 26mgCalcium: 202mgIron: 2mg
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