Healthy Corn Chowder

By ShoDav

Ingredients

• 1 boneless, skinless chicken breast, cooked and shredded (approximately 8 ounces)
• 1 tablespoon extra virgin olive oil
• 1 cup chopped yellow onion (about 1/2 large onion)
• 2 teaspoons minced garlic
• 32 ounces frozen corn, thawed
• 3 cups low-sodium chicken or vegetable stock, divided.
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, cored and chopped (about 1 and 1/2 cups)
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup plain Greek yogurt (non-fat, 2% or whole, depending upon your preference)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from thelawstudentswife.com

Preparation

Step 1

Cook and shred chicken breast, if not already complete. (My preferred method is oven roasting: Place the chicken breast on a baking sheet lined with parchment paper, rub with olive oil, sprinkle with salt and pepper, then roast in a 350 degree oven for 18-20 minutes until the internal temperature reaches 165 degrees.) When cool enough to handle, shred and set aside.

In a large pot or Dutch oven, heat olive oil over medium. Sauté onion until beginning to soften, about 5 minutes. Add garlic, salt, and pepper and cook 1 minute more. Add corn and cook 3 minutes, until lightly sautéed. Add 2 cups chicken stock, stir to incorporate, then transfer half of the mixture to a blender or food processor. Puree, leaving the chowder fairly chunky. Repeat with second half.

Stir in the remaining 1 cup chicken stock, bell pepper, rosemary, cayenne, Greek yogurt, and chicken. Heat through. Serve warm with additional Greek yogurt, as desired.