Chicken Broccoli Corn Chowder
This Chicken Broccoli Corn Chowder is hearty enough for comfort food but healthy enough for a second serving!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: chicken, dinner, main dish, Soup
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 224kcal
- 5 slices bacon
- 1 tablespoon butter
- 1 medium onion chopped
- ½ cup mushrooms chopped
- 6 cups chicken broth
- 2 cups butternut squash peeled, seeded and cubed
- 2 medium sweet potatoes peeled, cut into ½-inch cubes
- 1 teaspoon thyme dried
- 16 ounces frozen corn
- 1 cup milk
- 1½ cups broccoli chopped
- 2 cups chicken shredded
- ½ cup plus ¼ cup green onions chopped
- ½ cup plus 2 tablespoons cilantro chopped
- salt and pepper to taste
Cook bacon in large pot or dutch oven over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add butter to pot; melt over medium-high heat. Add onions and mushrooms. Sauté until onions are soft, about 5 minutes. Add flour; stir 2 minutes.
Mix in broth, then squash, sweet potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 10-12 minutes.
Add corn, milk, and broccoli. Simmer until corn and broccoli are tender, about 10 minutes. Add chicken, ½ cup green onions, and ½ cup cilantro; simmer 5 minutes. Season with salt and pepper.
- To store in the refrigerator: Place cooled corn chowder in an airtight container in the refrigerator for up to 4 days.
- To store in the freezer: Place cooled chowder in an airtight container in the freezer for up to 6 months. Defrost overnight in the refrigerator and pour into a saucepan and reheat.
Calories: 224kcal | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 806mg | Potassium: 764mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12121IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 2mg