For a hearty chowder that’s not thickened with flour, simply puree a portion of the soup in a blender. Blending also gives the soup a creamier texture without added milk or cream. And without the milk or cream, this soup will reheat easily without separating in a microwave if lunch portions are frozen and thawed.
Hearty Chicken & Corn Chowder
Ingredients
- 1 tbsp butter
- 1 medium (110g) onion, chopped
- 3 medium (80g) celery stalks, chopped
- 2 garlic cloves, minced
- 1 (32 oz. or 910g) container unsalted chicken broth
- 3 Yukon Gold potatoes, diced (about 2 cups)
- 2 cups (280g) fresh or frozen corn kernels
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups (280g) rotisserie-cooked chicken breast, shredded
- 4 sprigs thyme for garnish, if desired
Directions
In a large Dutch oven or 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 chicken; cook 2 minutes until mixture is heated through. Transfer 3 cups to a large blender. Remove stopper (if applicable), and cover hole with a folded towel; blend until almost smooth. Stir into remaining soup mixture. Ladle soup into serving bowls, and garnish with thyme, if desired.
Serves: 4 | Serving Size: 1 3/4 cups chowder
Nutrition (per serving): Calories: 303; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 66mg; Sodium: 601mg; Carbohydrate: 39g; Dietary Fiber: 5g; Sugar: 9g; Protein: 26g
Nutrition Bonus: Potassium: 1048mg; Iron: 10%; Vitamin C: 50%; Calcium: 6%
Originally published February 17, 2017; Updated February 2026
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