Easy Creamy Chicken Corn Chowder Recipe Is High-Fiber & High-Protein High Protein Recipes High Fiber Recipes Soups Dinner Lunch Chicken Recipes Gluten-free Budget Recipes

Colder weather means dinner is in a bowl quite often at my house! Nothing gives you all the feels like soup, chili, stew or chowder. This creamy chicken corn chowder recipe has a short ingredient list and cooks in 30 minutes. With bacon, onion, celery, garlic, thyme, potatoes, corn and chicken breast, this hearty chowder is perfect for lazy weekends or busy weeknights.

Here is your short gluten-free shopping list for this high-protein and high-fiber creamy chicken corn chowder recipe: boneless/skinless chicken breasts, bacon, onion, celery, garlic, dried thyme, chicken broth, potatoes, fresh or frozen corn, heavy cream and cornstarch. Check out the health benefits of corn, the health benefits of fiber and the health benefits of protein!

Serve this quick and easy chowder recipe with grated cheese, chopped green onions and bacon, of course, on top. Ladle the chicken chowder into a bowl and enjoy, or serve with a fresh garden salad or hot crusty bread for lunch or dinner.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 1 rib celery, sliced
• 2 - 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 cups chicken broth
• 4 small potatoes, diced
• 3 cups fresh or frozen corn
• 1 pound boneless/skinless chicken breasts 
• 1 cup heavy cream, half and half or whole milk 
• 2 tablespoons cornstarch

Here's how to make it: 

1. Cook the bacon in a large soup pot until crispy. Remove the bacon to a paper towel to drain, for serving.
2. Add the onion and celery. Cook until soft, about 3 to 5 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds.
3. Pour in the broth and stir up any brown bits on the bottom of the pot. 
4. Add the potatoes, corn and chicken breasts. Bring to a simmer, reduce heat, cover and cook for about 15 minutes or until potatoes are tender and chicken is cooked through. Remove the chicken, shred and return to pot. 
5. Whisk together the cream and cornstarch in a small bowl. Pour it into the soup and heat through. Season with salt and pepper, to taste. Serve with bacon on top. Store the soup in an airtight container in the fridge and reheat in the microwave or in a saucepot over low heat.

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