Chicken Corn Chowder – Flour Free, Potato Free, Guilt Free!

Prep Time: 15-20 minutes
Cook Time:

With homemade broth – 1 hour, 30 minutes
or
With premade broth or bouillon – 30-40 minutes

Total Time: Varies – No more than two hours
.

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Of all the recipes I create, my soups will always be my favorite. As someone who strives to feel clean and healthy from the inside out, I am always looking for ways to cut out unnecessary starch. My reasoning goes beyond health risks and weight control. My psoriasis depends on healthier diets with less starch! As a result of maintaining this diet, I have less flareups.

This chicken corn chowder recipe gives all the right flavor and texture without a rue made of flour and starchy potatoes, considering we have plenty of other starches in this soup. The best part about these recipes is that they are easily modifiable. There’s no set path here. Use my recipe as a baseline and GO CRAZY! Add or take away as you’d like.

Ingredients

  • 6 Cups Water or chicken broth
    (Water if you’re making a homemade broth; chicken broth if you’re wanting premade broth)
  • 1-lb Chicken
    (I use bone-in chicken for the homemade broth)
  • 8 oz Cream Cheese
  • 1 Medium Green Bell Pepper
  • 1 Medium Red Bell Pepper
  • 1 Medium Onion
  • 2 Cups Corn
    (canned or fresh is best – I use a couple tablespoons of the juices for the chowder)
  • 2 Cups Beans of choice
    (My favorite soup beans are red, black and kidney)
  • 1 TBS Garlic Power OR 2 TBS Minced Garlic
  • 1 TBS Pepper
    (I do a mixture of white and black pepper)
  • 1.5-2 TBS Kosher Salt
  • 1.5-2 TBS Sugar OR Sugar-Free Sweetener

The carrots and celery are optional, as I use them for my stock (broth), however, they pair well with this soup.

Homemade Broth

For my broth, I cut about a fourth of each onion and pepper and add it to the other veggies (celery and carrots).

Leave the chicken on the bone and put it in a large pot.

Add your portioned off veggies (celery, carrots, portion of onion and peppers)

Add all 6 cups of water to the pot. Remember to add a couple TBS of the corn juices! It gives the chowder that perfect hint of corn flavor.
(I add an extra half cup of water to make up for slight absorption and loss through condensation)

Bring to a boil and let boil rapidly for 1-2 minutes.

Turn down to a medium-low heat, low enough to not boil over and high enough have a steady and low boil.

Let your stock sit on a low boil for 1 hour.

STIR EVERY 15 MINUTES!

SOUP HACK: TO BRIGHTEN YOUR HOMEMADE CHICKEN BROTH AND HIGHLIGHT THE FLAVORS, ADD A TBS OF APPLE CIDER VINEGAR OR LEMON JUICE

Making the Chowder

Remove the chicken from the bone and season with light seasonings of choice.
(I used garlic powder, onion powder, and pepper)
If you are using premade broth and starting with raw chicken, follow the same steps with your diced up chicken.


Pan or air fry your chicken:
6-8 minutes if already boiled.
8-10 minutes if raw, while rotating midway.
(This will give us a texture that makes us forget those missing potatoes!)

While your chicken is frying:

IF you are using a premade broth, bring the broth to a boil, let boil for 1-2 minutes, then turn down the heat to low- med/low

Add the rest of your ingredients to the pot!
This includes all dry and wet seasonings, your veggies, corn, beans, and cream cheese.



Dicing the cream cheese into smaller pieces helps to speed up the melting process.

Place a lid on your pot, allow the cubes of cream cheese to melt, and allow the veggies to soften while the chicken finishes frying.

As soon as the chicken is ready, cut it to the size you want and dump it in.



Stir well and let sit on low – med heat for 20 – 30 minutes.

THAT’S IT, your soup is ready to eat.
HOWEVER, I prefer to let it simmer for another 2 hours! The flavors come together so beautifully when you give it time.



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