Lunch Recipes

Healthier Corn Chowder (with Chicken)


  • 1 tablespoon grass-fed butter
  • 1 medium onion, chopped
  • 2 medium celery stalks, chopped
  • 2 garlic cloves, minced
  • 32oz reduced-sodium chicken broth
  • 2 Yukon Gold potatoes, diced
  • 2 cups fresh or frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded chicken breast, shredded
  • Sliced green for garnish, if desired


In a large soup pot, melt butter over medium-high heat.

Add onion, celery and garlic; sauté 2–3 minutes, or until tender.

Add broth, potatoes, corn, thyme, salt and pepper. Bring mixture to a boil, reduce heat to medium-low, and cook, stirring occasionally, 10–15 minutes until potatoes are tender.

Stir in (precooked) shredded chicken; cook 2 minutes until mixture is heated through. Transfer 3 cups to a large blender. Remove stopper, and cover hole with a folded towel; blend until almost smooth. Stir into remaining soup mixture.

Ladle soup into serving bowls, and garnish with sliced green onion, if desired.

Nutrition Information: Serves: 4 |  Serving Size: 1 3/4 cups chowder / Per serving: Calories: 308; Total Fat: 7g; Carbohydrate: 33g; Protein: 29g

*Macros may vary by ingredients used & helping sizes

April 7, 2020
Danette Gleason, General Manager
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