Corn and Potato Chowder
This Corn and Potato Chowder is an easy to make, high protein meal that's full of flavor. Made with a rich and creamy cottage cheese based broth and chunks of chicken and hearty potato, this chowder is the best way to warm up in the cold months.
Servings: 6 servings
Calories: 328kcal
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.
Nutrition
Calories: 328kcal | Carbohydrates: 23g | Protein: 38g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 4g | Cholesterol: 88mg | Sodium: 445mg | Potassium: 780mg | Fiber: 3g | Sugar: 7g
