Real Food: Chicken and Corn Chowder (with a hint of heat!)

by Anne Bennett on October 18, 2009

I love chowders, but normally they are steeped in heavy cream, which makes them richer than my waistline or my arteries can afford. Unfortunately,  there is no acceptable alternative to the thick, voluptuous richness of cream-based soups.

We can, however, approximate their flavor, and I think this chowder comes very close. It’s adapted from an out-of-print Weight Watcher cookbook. My son, Corbett, loved this soup and asked for it often. High praise, coming from a young man with a hefty appetite and no care whatsoever for calorie counts or fat grams.


2 t. vegetable oil
2 medium onions, chopped
5 ounces red potatoes, cut into small cubes
1 medium carrot, chopped
2 celery stalks, chopped
1/2 medium red bell pepper chopped
1/2 medium green pepper, chopped
2 cups frozen corn kernels
4 ounces chopped, cooked chicken breast
2 cups low-sodium chicken broth
1 1/2 cups evaporated skimmed milk
1 t. salt
1/2 t. pepper
big pinch cayenne pepper, or crushed red pepper flakes (optional, but this is what gives it the heat!)
3 slices crisp-cooked bacon, crumbled
fresh flat leaf parsley, chopped

In a medium pot, heat vegetable oil and add chopped onions; cook until softened.

Add potatoes, carrot, celery, bell peppers, corn, chicken, broth, milk, salt, pepper and optional cayenne pepper. Bring liquid to a boil. Reduce heat and simmer for 10 minutes, or until vegetables are tender and soup is slightly thickened. Stir in bacon .

Top each serving with chopped fresh parsley, and serve with Tabasco sauce.

Serves: 4

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{ 1 comment… read it below or add one }

Ann Rozine October 20, 2009 at 8:45 am

Finally something w/out beans! Looks good!

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