Lightened Up Chicken Corn Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6 servings
  • 1 Tbsp. Olive oil
  • 1 yellow onion, peeled and finely diced
  • 1 cup celery, diced (about 3-4 stalks)
  • 1 cup carrot, diced
  • Salt & pepper
  • ⅛ tsp. cayenne pepper
  • ½ tsp. dried thyme
  • 2- 12 oz. bags cauliflower florets
  • 1 quart low-sodium chicken stock
  • 2- 15 oz. canned corn, drained
  • 1 lb. boneless, skinless chicken breast cut into bite-sized pieces
  • 1 lb. baby red potatoes, diced into ½ inch cubes
  • 1 bay leaf
  • 1 cup 2% milk
  • Optional toppings: fresh parsley, freshly grated parmesan cheese
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, celery, carrot, a pinch each of salt and pepper, cayenne, and thyme to the pot. Let cook, stirring occasionally, for 5-7 minutes until veggies are soft.
  3. Meanwhile, pierce the two bags of cauliflower florets with a fork, and microwave them together for about 5 minutes. Once the cauliflower is done, carefully transfer the florets to a large blender. Add the chicken stock, season with a pinch of salt and pepper, and blend until completely smooth.
  4. Pour the cauliflower mixture into the soup pot, and stir. Add the two cans of corn, pieces of raw chicken, baby red potatoes, and the bay leaf. Season generously with about a Tbsp. of salt and pepper and stir.
  5. Raise heat to medium-high until it comes to a boil, and then reduce to medium-low. Let the soup simmer about 20 minutes, until the potatoes are fork-tender and the chicken is cooked through.
  6. Turn the heat as low as it will go, and stir in the milk, (you don't want the milk to boil and curdle). Let sit, warming, about 5-10 minutes and then serve!
Recipe by Ally's Cooking at