Easy High Protein Chicken and Corn Chowder Recipe
Easy High Protein Chicken and Corn Chowder is a creamy, comforting soup packed with protein and ready in just 30 minutes. After making this many times, I discovered the trick to a perfectly creamy chowder every time. If you love recipes like this, you’ll also enjoy Easy Keto Egg Roll in a Bowl Recipe and Creamy Honey Lavender Ice Cream Recipe.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Packed with 40g of protein per serving
- Creamy and comforting, perfect for cozy nights
- Better than takeout and ready in 30 minutes
- Freezes well for meal prep
What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 2 cloves garlic
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Optional: Shredded cheddar cheese
- Optional: Chopped fresh parsley
đź“ť Ingredient Notes
- chicken breasts: Can be substituted with 2 cups cooked chicken
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Immersion Blender — Makes blending the soup easy and safe → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and parsley. Cook in a large pot over medium heat until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté diced onion and minced garlic until softened. Add diced tomatoes, corn, chicken broth, and shredded chicken. Bring to a boil.
- Step 3: Reduce heat, add heavy cream, and let simmer for 10 minutes. Use an immersion blender to blend until creamy. Serve hot, topped with cheese and parsley.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- Common mistake and fix: Don't overcook the chicken. It can become tough. Remove it from the pot as soon as it's cooked through.
- Time-saving tip: Use a rotisserie chicken to save time. Just shred the meat and skip step 1.
- Nutrition tip: For a lower-calorie version, substitute half-and-half for the heavy cream.
Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days Make-ahead tip: Can be made ahead and reheated
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Microwave: Reheat in the microwave until hot, stirring occasionally.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeño with the onion.
- Best substitution: Substitute the chicken with cooked shrimp for a seafood chowder.
- Make-ahead: Prepare the soup without the heavy cream. Add the cream just before serving.
- Scaling: This recipe can easily be doubled.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth.
Want to level up this recipe?
High-quality immersion blender — Makes blending the soup easy and safe, pays for itself vs takeout → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 2 cloves garlic
Seasonings
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Optional Toppings
- Shredded cheddar cheese
- Chopped fresh parsley
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and parsley. Cook in a large pot over medium heat until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté diced onion and minced garlic until softened. Add diced tomatoes, corn, chicken broth, and shredded chicken. Bring to a boil.
- Step 3: Reduce heat, add heavy cream, and let simmer for 10 minutes. Use an immersion blender to blend until creamy. Serve hot, topped with cheese and parsley.
Notes
- Chef tip: For a spicy version, add diced jalapeño with the onion.
- Best substitution: Substitute the chicken with cooked shrimp for a seafood chowder.
- Make-ahead: Prepare the soup without the heavy cream. Add the cream just before serving.
- Scaling: This recipe can easily be doubled.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Microwave reheat: Reheat in the microwave until hot, stirring occasionally.
- Make ahead: Can be made ahead and reheated
Nutrition Per Serving
- Calories: 380
- Protein: 40g
- Fat: 18g
- Carbs: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder Recipe FAQs
Yes, prepare the soup without the heavy cream. Add the cream just before serving.
You may have added too much liquid. Try simmering it to reduce the liquid.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours. Add the heavy cream just before serving.
A side of crusty bread or a simple green salad would pair well with this chowder.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
