Creamy chicken and corn chowder

Total Time
35 min
20 min
15 min


Chicken broth

3 cup(s)

Olive oil

3 tsp

Uncooked boneless skinless chicken breast

½ pound(s), cut into 3/4-inch cubes

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked leeks

1 medium, (white and light green parts only), halved lengthwise and thinly sliced


1 medium, or yellow bell pepper, diced

Uncooked potato

¾ pound(s), red-skinned variety, cut into 1/2-inch dice

Fresh thyme

3 sprig(s), plus whole thyme leaves, for garnish

Frozen corn

2 cup(s), thawed

Plain low fat Greek yogurt

4 Tbsp

Red pepper flakes

¼ tsp, or to taste


  1. 1 Add broth to medium saucepan and bring to boil over high heat.
  2. 2 Meanwhile, heat 2 teaspoons oil in large saucepan over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to saucepan and cook, stirring often, until chicken is lightly browned, about 3 minutes. Transfer to plate.
  3. 3 Add remaining 1 teaspoon oil to same large saucepan. Add leek, bell pepper, potatoes, and thyme sprigs and cook, stirring often, until vegetables begin to soften, about 3 minutes.
  4. 4 Add hot broth to saucepan and bring to boil. Reduce heat, cover, and simmer until vegetables are almost tender, about 7 minutes. Add corn and chicken to saucepan and simmer until chicken is cooked through, about 2 minutes; remove from heat. Discard thyme sprigs. Stir in yogurt. (For a thicker soup, use a potato masher to mash some of the potatoes.)
  5. 5 Divide soup among 4 bowls and sprinkle with pepper flakes and thyme leaves.
  6. Serving size: 1 1/2 cups