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Jalapeño Chicken and Corn Chowder

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How to Make Jalapeño Chicken and Corn Chowder

This hearty main-dish chowder is full of chunky goodness, including sweet corn and juicy chicken. Jalapeño peppers give it a touch of spicy heat. Pair it with a light arugula salad and a serving of fresh watermelon, or this Watermelon, Arugula and Feta Salad, for a perfect summer meal.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
 


25 min prep time


30 min cook time


8servings


1 1/4 cups

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Step-By-Step Instructions:

  1. Heat the oil in a large soup pot over medium heat. Add the onion, carrot, celery, jalapeño, garlic, and corn and sauté for 5 to 7 minutes.
  2. Add the no-salt seasoning, black pepper, and chicken broth. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes.
  3. Remove the pot from the heat and puree about half of the soup, using an immersion blender or an upright blender. If using an upright blender, puree in batches and be sure not to overfill the blender. Return the puree to the pot.
  4. Add the chicken and heat through. Remove the pot from the heat.
  5. Stir in the yogurt and serve. Do not boil the soup once the yogurt is added.
Low Sodium
Mexican/Southwestern
Budget Friendly
Dinner
Main Dish
Lunch
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Nutrition facts

8 Servings



  • Serving Size

    1 1/4 cups


  • Amount per serving



    Calories





    180

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      0.7g

      4%
    • Trans Fats
      0g

  • Cholesterol
    30mg

    10%

  • Sodium
    130mg

    6%

  • Total Carbohydrate
    21g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g
    • Added Sugars
      0g

      0%

  • Protein
    18g

  • Potassium
    550mg
    12%

Ingredients

olive oil
1 tbsp

medium yellow onion (peeled and chopped)
1

medium carrots (peeled and chopped)
2

celery (chopped)
2 stalks

medium jalapeño peppers (seeded and chopped)
2

garlic (peeled and smashed)
2 clove

ears sweet corn (kernels cut off the cob (or 4 cups frozen kernels, thawed and drained))
4

no-salt seasoning (such as Mrs. Dash)
1 tbsp

black pepper
1/2 tsp

fat-free, low-sodium chicken broth
4 cup

cooked chicken breast (chopped)
2 cup

Plain Nonfat Greek yogurt (non-fat)
1 cup

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