Spicy Chicken and Corn Chowder

That autumn chill in the air screams for something comforting and delicious simmering all afternoon on your stove. I like to make a big pot of this Spicy Chicken and Corn Chowder on Sunday and enjoy it all week long. It's substantial enough to be a meal on its own, but serve it with a green salad or a grilled cheese on whole grain bread with low-fat cheese if you're looking for the perfect pair.

Spicy Chicken and Corn Chowder

Serves 8

8 cups chicken broth or chicken stock

1 1/2 cups diced white onion (about 1/2 large onion)

3/4 cup diced carrot (about 3 medium carrots)

3/4 cup diced celery (about 3 stalks)

4 cloves garlic, minced

1 tablespoon minced jalapeno (about 1/2 medium jalapeno)

1 canned chipotle chili in adobo sauce, minced, plus 1 tablespoon adobo sauce

2 bay leaves

2 chicken breast halves, bone in, skin removed

2 cups fresh or frozen corn kernels (about 3 ears, if using fresh)

2 cups diced yellow potatoes (about 2 medium potatoes)

Salt and pepper to taste

In a large stock pot place the chicken stock, onion, carrot, celery garlic, jalapeno, chipotle, bay leaves, and chicken breasts. Cover and cook over low heat for 1 hour.

Add the corn kernels and the diced potato. Cover and simmer the soup over low heat for an additional hour, or until the potatoes are cooked through and the chicken is tender.

Remove the bay leaves from the soup and discard. Remove the chicken breasts to a plate to cool. Ladle about half of the soup into a blender and blend until smooth and creamy. Return the pureed soup to the pot.

When the chicken is cool enough to handle, use your fingers to remove the meat from the bones and shred into bite-sized pieces. Place the shredded chicken into the soup, season to taste with salt and pepper, and serve.

Nutritional Information (all nutritional information is approximate)
Per Serving:

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