Easy High Protein Chicken and Corn Chowder Recipe
Easy High Protein Chicken and Corn Chowder. This creamy, hearty soup is packed with protein and better than takeout. After making this many times, I’ve discovered the trick to the perfect texture is to blend some of the soup to create a creamy base. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Matcha Sago Dessert Recipe and Easy Homemade Peanut Sauce Recipe for Dinner or Snacks.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Packed with 30g of protein per serving
- Creamy texture without heavy cream
- Better than takeout and freezer-friendly
What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Corn
- Potatoes
- Onion
- Garlic
- Chicken broth
- Milk
- Thyme
- Bay leaves
- Salt
- Pepper
- Optional: Crispy bacon
- Optional: Chopped parsley
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Creates a smooth, creamy texture without removing the soup from the pot. → See on Amazon
- Instant-read thermometer — Ensures the chicken is cooked to a safe temperature. → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Cook chicken breasts in a large pot until cooked through. Remove and shred.
- Step 2: In the same pot, sauté onion and garlic. Add potatoes, corn, and chicken broth. Simmer until potatoes are tender.
- Step 3: Blend some of the soup until smooth. Return to the pot. Add milk, thyme, bay leaves, salt, and pepper. Stir in shredded chicken.
- Step 4: Serve hot, topped with crispy bacon, chopped parsley, and shredded cheese.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- Common mistake and fix: Don't overcook the chicken. It can become dry. Remove it from the pot as soon as it's cooked through.
- Tip: For a smoother soup, blend more of it. For a chunkier soup, blend less.
- Tip: For a dairy-free version, replace milk with unsweetened almond milk.
Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This soup can be made ahead and reheated when ready to serve.
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway.
Recipe Notes
- Chef tip: For a quicker version, use rotisserie chicken and skip step 1.
- Best substitution: Replace chicken with turkey for a similar result.
- Make-ahead: The flavors meld together beautifully when made ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Slow cooker — Cooks the soup while you're away, resulting in tender chicken and potatoes. → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Corn
- Potatoes
- Onion
- Garlic
Seasonings
- Chicken broth
- Milk
- Thyme
- Bay leaves
- Salt
- Pepper
Optional Toppings
- Crispy bacon
- Chopped parsley
- Shredded cheese
Instructions
- Step 1: Cook chicken breasts in a large pot until cooked through. Remove and shred.
- Step 2: In the same pot, sauté onion and garlic. Add potatoes, corn, and chicken broth. Simmer until potatoes are tender.
- Step 3: Blend some of the soup until smooth. Return to the pot. Add milk, thyme, bay leaves, salt, and pepper. Stir in shredded chicken.
- Step 4: Serve hot, topped with crispy bacon, chopped parsley, and shredded cheese.
Notes
- Chef tip: For a quicker version, use rotisserie chicken and skip step 1.
- Best substitution: Replace chicken with turkey for a similar result.
- Make-ahead: The flavors meld together beautifully when made ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
- Make ahead: This soup can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 320
- Protein: 30g
- Fat: 10g
- Carbs: 28g
- Fiber: 4g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 70mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder Recipe FAQs
Yes, this soup can be made ahead and reheated when ready to serve.
Overcooking the chicken can make it dry. Remove it from the pot as soon as it's cooked through.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Replace chicken with turkey for a similar result.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
