Ingredients
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 clove garlic, minced
- 4 cups low-sodium chicken broth
- 1 ½ cups frozen corn
- 1 cup skim milk
- 1 tablespoon cornstarch, or more as needed
- 1 cup white beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- ½ teaspoon salt (Optional)
- ¼ teaspoon ground black pepper
Why You'll Love Making This
This chowder is creamy, comforting, and packed with tender chicken and sweet corn. It’s quick to make and perfect for a cozy meal any day of the week. The flavors are simple but satisfying, making it a great choice for both beginners and experienced cooks.
Pro Cooking Tips
- Use fresh or frozen corn for the best sweetness in your chowder.
- Cook the chicken thoroughly before adding it to the soup to ensure it stays tender.
- Stir occasionally while simmering to prevent the chowder from sticking to the bottom of the pot.
- Cook the chicken thoroughly before adding it to the soup to ensure it stays tender.
- Stir occasionally while simmering to prevent the chowder from sticking to the bottom of the pot.
Directions
Warm some olive oil in a saucepan over medium heat. Toss in the chicken, onion, red bell pepper, and garlic, and cook everything until the chicken is cooked through and the onion feels nice and soft—this usually takes about 3 to 5 minutes. Pour in the chicken broth and add the corn, giving it a good stir. In a separate bowl, mix the milk and cornstarch until smooth, then slowly stir this into the pot. Let the soup come to a gentle boil, then lower the heat and let it simmer for around 15 minutes so it thickens up. Finally, stir in the white beans, Cheddar cheese, and a pinch of salt and pepper. Keep it on the heat until the cheese melts and everything is heated through, which should take about 5 minutes. Enjoy!
Creative Serving Ideas
Serve this chowder warm with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or chives on top adds a nice fresh touch. You can also add a little shredded cheese for extra richness.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the chowder has thickened. This chowder can also be frozen for up to 2 months; thaw overnight before reheating.
