Name: Quick Chicken and Corn Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves, cut into bite-size pieces - 8 ounces; Chopped onion - ½ cup; Chopped red bell pepper - ½ cup; Garlic, minced - 1 clove; Low-sodium chicken broth - 4 cups; Frozen corn - 1 ½ cups; Skim milk - 1 cup; Cornstarch, or more as needed - 1 tablespoon; White beans, drained and rinsed - 1 cup; Shredded Cheddar cheese - 1 cup; Salt (Optional) - ½ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick Chicken and Corn Chowder

1. Olive oil - 1 tablespoon

2. Skinless, boneless chicken breast halves, cut into bite-size pieces - 8 ounces

3. Chopped onion - ½ cup

4. Chopped red bell pepper - ½ cup

5. Garlic, minced - 1 clove

6. Low-sodium chicken broth - 4 cups

7. Frozen corn - 1 ½ cups

8. Skim milk - 1 cup

9. Cornstarch, or more as needed - 1 tablespoon

10. White beans, drained and rinsed - 1 cup

11. Shredded Cheddar cheese - 1 cup

12. Salt (Optional) - ½ teaspoon

13. Ground black pepper - ¼ teaspoon

How to cook deliciously - Quick Chicken and Corn Chowder

1. Stage

Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.

2. Stage

Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.