For a hearty chowder that’s not thickened with flour, simply puree a portion of the soup in a blender. Blending also gives the soup a creamier texture without added milk or cream. And without the milk or cream, this soup will reheat easily without separating in a microwave if lunch portions are frozen and thawed.
Hearty Chicken & Corn Chowder
- 1 tablespoon butter
- 1 medium (110 grams) onion, chopped
- 2 medium (80 grams) celery stalks, chopped
- 2 garlic cloves, minced
- 1 (32-ounce or 910-gram) container reduced-sodium chicken broth
- 2 Yukon Gold potatoes, diced (about 2 cups)
- 2 cups (280 grams) fresh or frozen corn kernels
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups (280 grams) rotisserie-cooked chicken breast, shredded
- 4 sprigs thyme for garnish, if desired
In a large Dutch oven or soup pot, melt butter over medium-high heat. Add onion, celery and garlic; sauté 2–3 minutes, or until tender.
Add broth, potatoes, corn, thyme, salt and pepper. Bring mixture to a boil, reduce heat to medium-low, and cook, stirring occasionally, 10–15 minutes until potatoes are tender.
Stir in chicken; cook 2 minutes until mixture is heated through. Transfer 3 cups to a large blender. Remove stopper, and cover hole with a folded towel; blend until almost smooth. Stir into remaining soup mixture. Ladle soup into serving bowls, and garnish with thyme, if desired.
Serves: 4 | Serving Size: 1 3/4 cups chowder
Per serving: Calories: 308; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 663mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 6g; Protein: 29g
Nutrition Bonus: Potassium: 982mg; Iron: 18%; Vitamin A: 10%; Vitamin C: 49%; Calcium: 7%