How to Make Our Chicken Corn Chowder
- Cook the Bacon: Start by crisping up the bacon in a large pot, then set it aside.
- Sauté the Vegetables: Using the bacon grease and butter, sauté the onions, red pepper, and jalapeno until they are soft and fragrant.
- Make the Base: Stir in the flour and spices, then gradually whisk in the chicken broth, milk, and cream.
- Simmer: Add the diced potatoes, chicken, and corn, then bring the soup to a boil and simmer until the potatoes are tender and the chicken is cooked through.
- Blend & Serve: Partially blend the soup for a creamy texture, then return the chicken to the pot, add the bacon, and serve with your favorite toppings.
Storage & Serving Suggestions
- Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens too much.
- Serving Suggestions: Serve this chowder with a fresh side salad or crusty bread for a complete meal. It’s also perfect on its own for a lighter option.
Tips & FAQs
1. Can I make this chowder gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend designed for thickening soups.
2. What can I use instead of heavy cream for a lighter version?
You can replace the heavy cream with half-and-half or use more whole milk for a lighter soup, though the texture may be slightly less rich.
3. Can I use a different type of potato?
Yes, russet or red potatoes will work well in this recipe, though they may have a slightly different texture.
4. How can I make this soup spicier?
To add more heat, keep the seeds in the jalapeno, add more jalapeno, or include a pinch of cayenne pepper.
5. Can I make this soup in advance?
Absolutely! This chowder tastes even better the next day as the flavors meld together. Just reheat it gently before serving.
This Weight Watchers Chicken Corn Chowder is a deliciously creamy soup bursting with the vibrant flavors of summer corn, tender chicken, and a blend of spices. Perfect for a quick family meal that’s both satisfying and healthy.
- 6 <200g Turkey Bacon strips (cut into pieces (or ¼ cup bacon bits))
- 3 tablespoons Unsalted Light Butter (42 g)
- 1 medium Yellow Onion (140 g)
- 1 medium Red Pepper (140 g)
- 1 tablespoon Jalapeno (diced, seeds and ribs removed.)
- 0.5 tablespoon Garlic (minced)
- 0.25 cup All-Purpose Flour (30 g)
- 1 teaspoon Table Salt (plus more to taste.)
- 0.75 teaspoon Ground Black Pepper (for seasoning.)
- 0.75 teaspoon Smoked Paprika (adds a smoky depth.)
- 0.5 teaspoon Dry Ground Mustard (adds a subtle tang.)
- 4 cups Chicken Broth (946 ml)
- 1 cup Water or Additional Chicken Broth (236 ml)
- 1 cup Unsweetened Almond Milk (236 ml)
- 1 cup Half-and-Half cream (236 ml)
- 1 lb Gold Potatoes (diced into 1” cubes, no need to peel)
- 1 lb Chicken Breast (453 g)
- 2.5 cups Sweet Corn (275 g)
Servings 6
- Amount Per Serving
- % Daily Value *
- Saturated Fat 4g20%
Cholesterol 80mg27%Sodium 900mg38%Potassium 750mg22%Total Carbohydrate 31g11%
- Dietary Fiber 4g16%
- Sugars 6g
Protein 26g52%
- Vitamin A 320 IU
- Vitamin C 20 mg
- Calcium 150 mg
- Iron 2.5 mg
- Vitamin D 80 IU
- Folate 50 mcg
- Vitamin B12 1 mcg
- Points per serving 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This Chicken Corn Chowder has become a staple in my household, especially during the summer when fresh corn is at its peak. It’s a comforting yet light dish that I love making for my family. The blend of flavors is just right, and it’s versatile enough to adjust to your tastes or dietary needs. Plus, it’s quick and easy—perfect for those busy weeknights!
