With just 10 minutes of work, this chicken corn chowder cooks all day while you’re at work or play. Creamy and comforting while still light on calories & gluten-free, this recipe is a perfect weeknight dinner.
Creamy soups are not the usual fare for the health-conscious. Sometimes, creamy soups are so rich they could almost be eaten with a fork — a great problem to have, but maybe not the type of fare your doctor (or your personal trainer) would have you eating on a regular basis. The combo of milk and broth in this chunky soup makes it creamy and soul-satisfying but adds more protein than calories. Consider it a base recipe you can really tailor to whatever lays wilting in your crisper: finely chopped red pepper, kale, squash, and spinach would work perfectly.
Every time I make this chowder, I feel a bit like I’ve cheated, since the little bit of prep work yields such a satisfying meal in a bowl. This is one of those cases where the slow cooker truly does all the work.
Chowder is traditionally served with crackers but we often eat this with a hunk of baguette to soak up the milky base. A green salad is the perfect accompaniment.
To get really fancy or jazz this up for company, top with chopped parsley and bacon.
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 3 ribs celery, finely chopped
- 2 carrots, finely chopped
- 1 large or 2 small leeks (white & light green only), finely sliced
- 2-3 medium russet potatoes**, peeled & diced 1/2" wide
- 3 cups fresh or frozen corn kernels
- 2 cuts cooked chicken, diced 1/2" wide
- 2 cups low- or no-sodium chicken broth
- 2 cups milk
- 1-2 bay leaves
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1/2 tsp smoked paprika
- pinch cayenne pepper
- 1 tsp sea salt
- fresh ground pepper
- Add olive oil to a medium skillet over medium-high heat and saute onion, celery, and carrot until onion is transparent but not browned (about 2-3 minutes).
- Add garlic and saute 1 minute more until fragrant.
- Meanwhile, add diced potatoes to bottom of slow cooker. Top with sautéed veggies.
- Add broth, bay leaf, paprika, thyme, salt and pepper. Stir gently but press potatoes below liquid line before cooking. If needed, add a splash of extra broth to cover potatoes.
- Cover & cook on low 5-6 hours, until potatoes are tender.
- Add milk, corn, and chicken. Stir, cover, and cook on high for 1 hour. Season if needed, and serve!
- **Yukon Gold or red skinned potatoes also work, but the starchiness of russet potatoes helps amp up the broth nicely.