Chicken & Cheddar Corn Chowder

Chicken Cheddar Corn Chowder - Plated 2.1

 

You can’t really escape the fact that January is the month for weight-loss initiatives.

I’ve seen that Special K “What will you Gain when you Lose?” commercial 37,000 times, I can’t look at my Facebook feed without seeing 100 statuses of people congratulating themselves for going to the gym, and if I hear ONE MORE story about how amaaaaazing Soul Cycle is, I’m going to punch someone.

Maybe I should look into kick boxing.

 

cooking my chicken & veggies

cooking my chicken & veggies

 

So yeah, Lose Weight! Get in Shape! Embrace the New You! is everywhere right now and it’s getting on my last nerve.  Look, I’m all for people getting off their lazy bums and doing something good for themselves, but I don’t need to hear about it every three seconds.  Seriously – I’m good.

Dieting may be the rage right now, but I’d rather focus on having a balanced attitude towards healthy eating. Some carbs, some fat, some protein, and maybe a cookie here or there.

Sounds good?  I thought so.

 

mixing in my frozen corn

mixing in my frozen corn

 

When it comes to Winter, I can’t help but love the way the cold weather meshes perfectly with a big bowl of soup.  It warms you up, soothes your throat, and if you’re working with the right recipe, it’s healthy for you too.

But soup alone isn’t always a satisfying meal.  Unless you have the appetite of a bird – I don’t! – that bowl of tomato basil and a couple of saltines just aren’t going to cut it around dinner time.  After a long day at the office and a strenuous stint at the gym, your body is craving calories, not chicken broth.  While your basic can of Campbell’s won’t get the job done, the good news is most soups can be amplified to provide the substance you need.  I recently did just that with my Chicken & Cheddar Corn Chowder.

 

almost ready to combine w/ my pureed corn

almost ready to combine w/ my pureed corn

 

My goal for this dish was to whip-up a midweek soup that was easy to prepare and totally filling.  Starting with a simple corn chowder, all I needed was some lean ground chicken and a few dollops of greek yogurt to pump up the protein and turn this soup into a full-blown meal.  By using skim milk and fat-free cheddar, I was able to develop a creamier, cheesier texture without piling on calories or fat.  And finally, a few pinches of chili powder added the perfect smokey touch, elevating this soup from bland to bangin’.

Definitely not a fad, this is a soup you can keep relying on for a healthy, delicious meal!

 

Chicken & Cheddar Corn Chowder
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 lb Lean Ground Chicken
  • 6 cups Frozen Whole Kernel Corn {divided} – approx. 24 ounces
  • 4 slices Turkey Bacon
  • 1 ¼ cups Fat Free Shredded Cheddar Cheese
  • 1 cup Diced Yellow Onion
  • ¾ cup Diced Celery
  • ¾ cup Diced Red Bell Pepper
  • ½ cup Plain Non-Fat Greek Yogurt
  • 2 cups Skim Milk {divided}
  • 2 tsps Extra Virgin Olive Oil {divided}
  • ½ tsp Crushed or Minced Garlic
  • ½ tsp Chili Powder
  • ½ tsp Sea Salt – approx.
  • 1 tsp Coarse Black Peppercorn – approx.
Instructions
  1. Microwave turkey bacon as directed. Crumble by hand, then set aside.
  2. In food processor, puree 3 cups frozen corn with greek yogurt and 1 cup skim milk. Blend until smooth, then set aside.
  3. Season ground chicken with salt and pepper. In large skillet, slowly cook meat with 1 tsp EVOO over low heat, ~15 minutes.
  4. While chicken cooks, in medium skillet sauté onion in remaining tsp EVOO over medium-high heat. As onion becomes translucent, add celery and red peppers, stirring well. When all vegetables are tender, stir in last 3 cups frozen corn.
  5. Once chicken is fully cooked, add vegetables to pan, tossing ingredients for 2-3 minutes. Next, transfer meat and veggies to large saucepot, then pour over with pureed corn. Stirring constantly over medium heat, add turkey bacon, remaining cup of milk, chilli powder, garlic, and cheddar cheese. Stir until cheese is melted, then cover and reduce flame to low. Allow soup to simmer for 20 minutes, then ladle and serve.
Notes
>> Defrost frozen corn 10 – 15 minutes prior to cooking. >> Additional salt & pepper may be needed in step 5 – taste test and add as needed.
Nutrition Information
Calories: 337 Fat: 5g Carbohydrates: 44g Protein: 31g

 

 

ready to serve with crackers & topped with extra bacon and cheese

ready to serve with crackers & topped with extra bacon and cheese

 

 

one serving = 2 cups!

one serving = 2 cups!

 

 

delish!

delish!

 

 

 

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