Chicken and Corn Chowder
Indulge in the comforting and versatile Chicken and Corn Chowder, a hearty soup packed with tender chicken, sweet corn, and tangy Greek yogurt. This easy-to-make recipe is perfect for any occasion, offering vegetarian and pescatarian options, and is ready in just 30 minutes. Experience the warm embrace of its comforting flavors and creamy texture, making it a new family favorite.
Equipment
- Soup pot, 2 quarts or larger
- Instant pot, optional but recommended!
Ingredients
- 2 avocado medium dice
- 1 1/2 lb chicken breast boneless, skinless
- 6 cups chicken or vegetable stock Homemade if you can!
- 4 cups frozen corn
- 3 cloves garlic minced, separated
- 2 green bell peppers remove seeds, medium dice
- 1 bunch green onions sliced, separate green and white parts
- 2 jalapeño peppers remove seeds, small dice
- 1 lime
- ½ cup plain Greek yogurt
- 1 yellow onion medium dice
- 1 teaspoon black pepper
- 3 teaspoons chili sauce siracha or any brand is fine
- 2 tablespoons olive oil
- salt to taste I used about 2 tsp total
- 1 cup Water or stock if using instant pot
Instructions
- Wash and dry all the fresh produce.
- Using a clean cutting board, peel and medium dice one yellow onion, trim, seed, and medium dice green bell peppers, peel and mince garlic. Add to medium bowl (reserve 1 clove of garlic for sauce.)2 green bell peppers, 1 yellow onion, 3 cloves garlic
- Slice jalapeños lengthwise and remove seeds and ribs with a spoon. Mince and add to bowl. Careful to not touch your eyes, gloves recommended. Slice and separate green onion, add white parts to the bowl.2 jalapeño peppers, 1 bunch green onions
- Preheat large soup pot over medium heat.
- Prepare chicken breast by pounding to the same thickness, salt and pepper both sides.1 1/2 lb chicken breast
- Add 1 Tbsp oil to soup pot once hot, swirl to coat.
- If not using an instant pot, add chicken to pot and cook approx. 5 minutes a side, until cooked through. 175℉ for pulled chicken. Set aside.
- If using an instant pot, place chicken breast and 1 cup of water or stock into the insert. Set to high pressure, 10 minutes. Let natural release for 10 minutes after it has finished the cook time, then vent the remaining pressure. Set aside.1 cup Water or stock
- Add 1 Tbsp oil to the same pot, add veggies from the bowl. Cook, stirring often, until they start to soften, 6–8 minutes. Use the same bowl for the next step.
- While the veggies cook, juice lime into the bowl. Add yogurt, chili sauce, reserved garlic, salt and pepper. Whisk to combine, set aside.½ cup plain Greek yogurt, 3 teaspoons chili sauce, 1 lime
- Halve and pit the avocados, either peel or dice in shell, then scoop out with a spoon. Set aside.2 avocado
- Once the veggies have softened, add broth, corn, salt and pepper, cover and bring to a boil. Once boiling, reduce heat to low, let simmer for 5 minutes.6 cups chicken or vegetable stock, 4 cups frozen corn, 1 teaspoon black pepper, salt to taste
- Meanwhile, shred the chicken with 2 forks. Set aside.
- Use a stick blender, or add half of the soup to a blender, if desired. Be careful of hot soup in the blender. Return to pot, add shredded chicken, stir and turn off heat.
- To serve, ladle soup into bowls. Top with yogurt sauce, green onions, and avocado. Enjoy!
Notes
Blending the soup helps give it more of a chowder consistency. Once stirred it will look like a traditional chowder, you can also just add all the sauce to the pot at the end and stir.
I also added some quick pickled red onions that added a wonderful zing!
Cooking the chicken separately in an instant pot (we have, and LOVE the 6 quart version) saves time at the expense of one extra dish to wash. I think it's worth it, but make sure to use the non-stick inner pot to reduce the cleaning time!