Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 celery stalk, chopped
- 1 red bell pepper, diced
- 1 pound potatoes, cut into small cubes
Proteins and Main Ingredients
- 3 cups shredded chicken
- 30 ounces unsweetened canned corn (2 cans)
Liquids and Seasonings
- 4 cups low sodium chicken broth or vegetable broth
- 1 1/2 cups almond milk
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt and ground pepper, to taste
- Parsley, chopped (for garnish)
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering and warm.
- Sauté the vegetables: Add the diced onion, chopped celery, and diced red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables are softened and the onion is translucent.
- Add potatoes and broth: Stir in the cubed potatoes, then pour in the 4 cups of low sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, about 10-12 minutes.
- Add chicken and corn: Stir in the shredded chicken and the drained unsweetened canned corn. Continue to simmer for 5 minutes to heat through.
- Prepare thickening mixture: In a small bowl, whisk together 2 tablespoons cornstarch with 1 1/2 cups almond milk until smooth and no lumps remain.
- Thicken chowder: Slowly pour the almond milk and cornstarch mixture into the soup while stirring continuously. Cook for 3-5 minutes more over medium-low heat until the chowder thickens slightly.
- Season the chowder: Add 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Stir well and adjust seasoning as needed.
- Serve and garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm for a comforting meal.
Notes
- Use low sodium broth to better control the salt content of the chowder.
- For a richer chowder, full-fat milk or cream can replace almond milk, but this will increase calories and fat.
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be gently reheated on the stovetop over low heat, stirring occasionally to prevent sticking.
- Substitute shredded turkey or cooked white beans for chicken to vary the protein source.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
