A twist on corn chowder, a lighter corn and chicken soup that’s flavorful and filling without all the calories!

When it comes to dinnertime, you know we love to have delicious and easy meals on hand that have us looking forward to mealtime and let us savor our time with family after a long day. When we were thinking of what to make this past week, we were thinking about our deep, deep love of chowder and decided to lighten things up a bit and get cooking. Instead of going to our fallback, clam chowder, we were thinking about putting a twist on corn chowder and making a lighter corn and chicken soup that’s flavorful and filling without all the calories.

This was such a good family dinner, we can’t recommend it enough. Filled with lots of corn – we used canned, but using fresh in the summertime is absolutely the way to go – and chicken, this soup makes the best lunch or dinner! We packed this with tons of veggies, so there’s no need to cook any side dishes, but you know, we can’t help but think a healthy portion of cornbread would be a lovely way to serve this up. As we mentioned, this is a lightened up soup, inspired by chowder, but without using heavy cream or a roux-based sauce. Feel free to throw in a splash of heavy cream or a bit more cornstarch if you’d like to thicken your soup, but it really doesn’t need it – it’s perfect just as is!

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6 cups low-sodium chicken broth
2 (14 oz.) cans corn, rinsed and drained
1 (14 oz.) can cream corn, juices reserved
4 cloves garlic, minced
3-4 boneless, skinless chicken breasts, cubed
3 carrots, peeled and sliced

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