Vancouver has been hit with a cold snap. It was -3° when I woke up this morning. Now I can actually cozy up with a bowl of soup. Because you know there’s no food that warm you right up than a steaming serving of soup or stew. And, they are surprisingly so easy to make. That’s why today I bring you chicken corn chowder. It is perfect for weeknights. The best part is that It is hearty, rich, creamy and satisfying but without the cream and roux which is usually used in chowder recipes.
What makes it a “weeknight” Chicken corn chowder? The fact that it comes together in about 30 minutes and with very little prep. This is going to sound crazy but even we “foodies” have lazy days and don’t want to spend ages in the kitchen. At the same time, though, we want to make satisfying and healthy dinner for the family. This super low effort chicken corn chowder recipe ticks all of those boxes.
This soup is super filling and comforting with chunks of tender chicken and yellow corn. The creamy base is insanely delicious which it gets from red lentils and simply pureeing corn kernels with chicken stock. Sometimes soups with corn kernels can be too sweet so I like to balance out the natural sweetness with spice. My family enjoys a version like this one where both curry flavor from turmeric and fresh ginger, add a spicy dimension. Since we also like a good amount of heat, I added cayenne pepper, smoked paprika, black pepper and also cumin powder. It’s fun to look in your spice box and throw a few pinches of spices you enjoy.
Serve this soup piping hot, garnished with a sprinkling of cilantro.
Wonderfully rich, filling soup packed with Vitamin B rich yellow corn kernels and protein from the red lentils and chicken.
Ingredients
- 3 cups frozen corn, (measured after defrosting)
- 1 (330 g) chicken breast, boneless and skinless
- 1/4- 1/3 cup red lentil
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp (+) black pepper powder
- salt to taste
- 1 cup onion, chopped
- 3/4 tsp roasted cumin powder
- 1" ginger, chopped
- 1 carton (900 ml) chicken stock
- 3 tbsp(+) lemon juice
- 2 tbsp olive oil
- Cilantro to garnish
Instructions
- Heat the oil in a large saucepan over medium heat.
- Saute onion and ginger for a few minutes.
- Add red lentil, chicken breast, turmeric, salt to taste, 2 cups corn, add 1 carton chicken stock.
- Bring it to boil. Simmer on low-medium heat for about 10 min until chicken breast is cooked.
- Remove the chicken breast, shred and set aside.
- Place the soup in a blender and blend until smooth.
- Return the soup to the pan. Add the reserved corn, shredded chicken, lemon juice, cayenne pepper, smoked paprika, cumin powder, and gently reheat. Check seasoning. Add water or broth if you want to dilute.
- Ladle the soup into bowls and top each with chopped cilantro. Serve immediately.
Bringing this recipe to Corina Blum’s Linky CookOnceEatTwice at Searching for Spice.com.
Vicki Bensinger
I’ve been looking for a new soup recipe to try. I love this and that it has turmeric and lentils in it making it healthy and soothing.
Blackswan
I love clam chowder, but yet to try corn chowder. Love the addition of chicken! xoxo
Angie@Angie's Recipes
I adore soups, but haven’t had a corn chowder in like a century! Need to make some soon because it looks so comforting and yummy!
Corina Blum
This sounds so good and I love the fact it’s got some lentils and spices in there too! It’s definitely a great choice for weeknights. Thanks for sharing with #CookOnceEatTwice!
Michelle Frank | Flipped-Out Food
How brilliant to use lentils to get a creamy soup! LOVE IT! This soup looks absolutely decadent—but instead, it’s packed with superfoods. Well done!