Quick Chicken Corn Chowder

March 17, 2014

By Coach Maria – Salus Nutritionist & Food Expert

This soup is a great way to use up a bunch of leftover chicken and veggies that you have in your fridge.

Perfect for the busy family with little time to prep and/or cook – this soup can be thrown together on the stove top quickly or, the ingredients can be thrown into a crockpot before work and served when you get home!


serves 4

6 green onions, chopped

1 Tbsp ghee (or organic butter or coconut oil)

2 c leftover chicken

salt/pepper to taste

2-10oz frozen bags of corn

14oz organic, low sodium chicken broth

14oz. coconut milk

(optional: any leftover veggies you might have, chopped)

Melt ghee in a dutch oven over med-high heat

Sauté green onions for about 2 minutes

Stir in chicken, salt/pepper, 1 bag of corn and broth – bring to a boil, reduce heat and simmer 5 minutes

While mixture simmers, combine coconut milk & remaining bag of corn in a blender and process until smooth

Add to pan, mix and simmer for another couple of minutes

At this point, you can top with any topping you desire (we like bacon bits and sometimes feta).

*If you decide to use your crockpot, dump all ingredients into crockpot (including the blended bag of corn with coconut milk), turn on low or high, depending on how long you will be away from home.

*You can also add any leftover veggies to the pot as well (we like to add diced potatoes).

Nutritional Information* per serving

Protein: 35.5g

Carbs: 40.7g

Fat: 11.5g

*Nutritional values are estimates and may vary

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