Quick Chicken and Corn Chowder
Description
Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
Ingredients
•
1 tablespoon olive oil
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8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
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1/2 cup chopped onion
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1/2 cup chopped red bell pepper
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1 clove garlic, minced
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4 cups low-sodium chicken broth
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1 1/2 cups frozen corn
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1 cup skim milk
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1 tablespoon cornstarch, or more as needed
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1 cup white beans, drained and rinsed
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1 cup shredded Cheddar cheese
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
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
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.