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A bowl of corn chowder with a spoon sits on a cutting board beside raw celery, sliced carrots, and fresh corn on the cob.

Chicken Chowder

Cook Time:
20 Minutes
Difficulty:
Easy
Serves Up To:
4 Servings

Nutrition Information

Total Fat
10g
Total Carbohydrates
23g
Cholesterol
60mg
Sodium
450mg
Dietary Fiber
3g
Sugars
5g
Protein
24g

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup onion; chopped
  • ½ cup carrot; chopped
  • ¼ cup celery; chopped
  • 1 cup chicken broth
  • 2 cups corn; fresh or frozen and thawed
  • ½ tsp. dried thyme
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 2 cups rotisserie chicken; shredded
  • Optional toppings: shredded cheddar cheese; thinly sliced celery; black pepper

Directions

  1. Heat olive oil in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 5 minutes. Add chicken broth, almondmilk, corn, thyme, salt and pepper. Bring to a simmer and cook 5-8 minutes until corn is tender.

  2. Transfer 2 cups to a blender and process until smooth. Add back to saucepan.

  3. Add chicken and cook 2 minutes or until heated through.

  4. Divide among 4 bowls. Top with shredded cheddar, celery and pepper, if desired.

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