High-Protein Chicken Corn & Potato Chowder (One-Pot)
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This corn and potato chowder has tender potatoes, chunks of chicken and fire-roasted corn for a hearty soup that’s delicious any time of year. Everything is cooked in one pot and it gets even better the next day making it perfect for leftovers. 🥣 My kids absolutely love this soup and take leftovers in a thermos for lunch, it’s a family winner around here.
We’re using cottage cheese to get that sinfully creamy texture without going overboard with cream. It adds richness and protein but but also keeps the fat nice and low for our macros vs. using cream, which is great because it leaves more room for a side of fresh bread for dipping.
For more hearty chowders and soups, try chicken gnocchi soup, pork and beef chili and chicken enchilada soup.
Why you’ll love this recipe
- 38 grams of protein per serving.
- Easy to make with pantry staples.
- Low fat and filling!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this potato corn chowder recipe. See the recipe card below for the full list of ingredients and instructions.
- Boneless Skinless Chicken Breast: or chicken thighs.
- Chicken Bone Broth: chicken broth, chicken stock or vegetable broth.
- Yukon Gold Potatoes: I like Yukon gold because they melt into the broth, adding richness. You can use russet potatoes or red potatoes if you prefer a sturdier potato. Be sure to keep your potato chunks small or you’ll need to cook for longer to get them nice and soft.
- Fire Roasted Canned Corn: this adds a really nice kick this to soup. You can use sweet corn or leftover corn on the cob for more of a smoky flavor.
- Olive Oil
- Yellow Onion
- Celery
- Low-Fat Cottage Cheese: for a delicious creamy broth. You can add a touch of heavy cream, coconut milk or whole milk.
- Cornstarch: for thickening your soup. You can use any of your favorite soup thickeners.
Variations
- Add cheddar cheese, green onion, fresh parsley or crispy bacon prior to serving.
Dietary Modifications
- This recipe is gluten-free, as is.
- For dairy-free, use a non-dairy milk in place of cottage cheese.
How to make this creamy chowder (a visual step-by-step guide)
Step 1: cook chicken and make soup
In a large Dutch oven or large pot, heat olive oil over medium heat. Add onion and celery; cook 4–5 min until softened. Stir in garlic, pepper, cayenne (optional to added extra heat), and 1 tsp salt. Add chicken pieces to soup pot, season lightly with salt/pepper, and sauté 3–4 minutes until the outside is opaque (not fully cooked through). Add the chicken bone broth and diced potatoes. Bring to a boil, lower to simmer and cook for 10–12 minutes until the potatoes are fork-tender and the chicken is cooked through. Stir in fire-roasted corn. Keep on low heat.
Step 2: blend cottage cheese and thicken
In a blender or immersion blender, combine cottage cheese + ¼ cup warm broth from the Dutch oven and blend until glossy smooth. Add the mixture to the pot and whisk until fully combined. The cream will settle on the top, just keep whisking and as it cools it’ll continue mixing into the soup. Simmer gently 3–5 min. If you want more body, blend 1 cup of the soup and stir it back in, or whisk in a cornstarch slurry. Adjust salt and pepper to taste. Remove from the heat and let cool for a couple of minutes (5-10 minutes) in the pot to let it set and thicken. This will thicken and the cream will combine more as it sets. Garnish with chives. Serve hot.
Expert Tip!
The cream will settle up top while cooking, continue whisking it into the soup. You can also skip blending the cottage cheese and just add directly to the soup to mix in. I do this often to save on dishes.
Recipe FAQs
Reheat over the stove top or the microwave. I prefer the stovetop for even heat.
Store leftover soup in the refrigerator, covered, for up to 5 days.
I serve my soups with a small side green salad and homemade garlic bread.
I like to keep this on the lighter side with chicken but feel free to add ground pork, turkey or beef.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Corn and Potato Chowder
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Equipment
- 1 Dutch Oven
Ingredients
- 1 Tbsp. olive oil
- 1 cup yellow onion, diced
- 3/4 cup celery diced
- 2 cloves garlic, minced
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper (optional for added heat)
- 1.5-2 tsp. kosher sait (to taste)
- 1.5 lbs raw boneless skinless chicken breast
- 32 oz. chicken bone broth, divided
- 1 lb. Yukon gold potatoes, diced small
- 1 can fire-roasted canned corn, drained 14.5 oz.
- 1.5 cups low-fat cottage cheese 330g
Optional
- 1 Tbsp. cornstarch + 1 Tbsp water (to thicken)
- chives
- green onion
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add onion and celery; cook 4–5 min until softened. Stir in garlic, pepper, cayenne (optional to added extra heat), and 1 tsp salt.
- Add chicken pieces, season lightly with salt/pepper, and sauté 3–4 minutes until the outside is opaque (not fully cooked through).
- Add the chicken bone broth and diced potatoes. Bring to a boil, lower to simmer and cook for 10–12 minutes until the potatoes are fork-tender and the chicken is cooked through.
- Stir in fire-roasted corn. Keep the heat low.
- In a blender, combine cottage cheese + ¼ cup warm broth from the Dutch oven and blend until glossy smooth. Add the mixture to the pot and whisk until fully combined. The cream will settle on the top, just keep whisking and as it cools it’ll continue mixing into the soup.
- Simmer gently 3–5 min. If you want more body, blend 1 cup of the soup and stir it back in, or whisk in a cornstarch slurry.
- Adjust salt and pepper to taste. Remove from the heat and let cool for 5-10 minutes in the pot to let it set and thicken. This will thicken and the cream will combine more as it sets. Garnish with chives. Serve hot.
Notes
- The cream will settle up top while cooking, continue whisking it into the soup. You can also skip blending the cottage cheese and just add directly to the soup to mix in. I do this often to save on dishes.
- Nutritional information is an estimate and will vary with substitutions.
