Skinny Chicken Corn Chowder

It’s finally the season to start experimenting with cold weather foods! I’ve been so anxious to start trying out some new soup recipes and with the rainfall these past two days, I decided it was finally time to try out this skinny chicken corn chowder.



Adapted from Cooking Light

  • 1 tbsp. butter
  • 1 tbsp. canola oil
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 jalapeno peppers, seeded and minced
  • 2 tbsp. all purpose flour
  • 3 cups nonfat milk
  • 2 roasted skinless chicken breasts, chopped (you can also substitute shrimp)
  • 1 1/2 cups frozen corn kernals
  • 1/4 tsp. dried dill
  • 1/4 tsp. ground pepper
  • 1/8 tsp. salt
  • 1 14 oz. can cream-style corn


  • Heat butter and oil in a large pot over medium heat
  • Add onion, celery, and jalapeno and cook for 3 minutes stirring frequently
  • Add flour and cook 1 minute stirring consistently
  • Pour in milk and stir in remaining ingredients
  • Bring to a boil and cook for 5 minutes or until thick

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