Chicken Corn Chowder Print this recipe Details Serves: 2Number of ingredients: 12To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1319Calories: 315Protein: 25.4gFat: 9.6gSaturated Fat: 2.7gCarbohydrates: 29gCarbohydrates per 100g: 7.1gFiber: 7.2gSodium: 300mgPotassium: 965mg Ingredients 1 teaspoon olive oil 1/2 onion, finely chopped 1 garlic clove, minced 1 small celery stalk, diced 1 small carrot, diced 200g chicken thigh, diced 1 cup corn kernels (fresh, frozen, or canned) 1 medium lower Carb, Carisma potato, peeled and diced 2 cups chicken stock, reduced salt 1/2 cup reduced fat milk Salt & pepper to taste 1 tablespoon chopped chives for garnish Method Heat oil in a non-stick saucepan over medium heat. Add onion, garlic, celery, and carrot. Cook until softened (5 mins). Add chicken and cook until just browned (3–4 mins). Stir in corn, potato, and chicken stock. Simmer for 10–15 mins, until chicken is cooked and potato is tender. Stir in milk. Simmer another 2–3 mins to heat through. Adjust seasoning. Lightly mash a few potato cubes or blend a small portion for a thicker texture (optional). Season with freshly ground black pepper and top with chives.
