Summer Corn and Chicken Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based alternative, while canned chicken is budget-friendly.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains nutrients and is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Heat olive oil in a stock pot until hot.

Add chicken thighs and season with chicken bouillon powder, sweet paprika, black pepper, and a pinch of salt; massage the seasoning into the chicken.

Brown the chicken thighs in the pot and then remove them once colored.

Chop onion, bell pepper, garlic, celery, and potatoes.

Add chopped onion, bell pepper, garlic, and celery to the pot; season with salt and cook until softened, about 7-8 minutes.

Add minced garlic and cook for about 1 minute until fragrant.

Add chopped potatoes and a touch of butter, allowing the butter to melt.

Stir in flour and cook until raw bits are no longer visible.

Add water and chicken stock, then return the chicken to the pot with its juices.

Add a pierced jalapeno, corn kernels, bay leaf, and a pinch of dried basil; bring to a boil and then simmer for about 45 minutes.

Remove the chicken, shred it, and set aside.

Cook bacon separately, then add it to the chowder along with heavy cream; stir to combine and bring back to temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens