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Chicken and Baby Corn Chowder

Low Carb Chicken and Baby Corn Chowder is featured in my bestselling cookbook Ketogenic Diet On A Budget! Get it wherever books are sold, or by visiting this link.

Creamy chicken chowder dotted with plump corn kernels is a textural delight, one that was hard to replicate on keto. Then I discovered canned baby corn. It has a very low carb count because it hasn’t matured and developed the starches found in ripe corn. It doesn’t have a lot of flavor, but it does have that familiar corn texture if you chop it into corn kernel–size pieces. It is often found in the Asian food aisle of the supermarket alongside bamboo shoots and water chestnuts.

Despite its many ingredients, this recipe comes together quickly and is great for portioning and freezing for a rainy “comfort food” day.

Low Carb Chicken and Baby Corn Chowder by Wes Shoemaker at Highfalutin' Low Carb
Low Carb Chicken and Baby Corn Chowder by Wes Shoemaker at Highfalutin’ Low Carb

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Chicken and Baby Corn Chowder

4 from 9 votes
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: Soups, EntreesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

846

kcal

You can make this recipe with green or red cabbage. Enjoy with your favorite protein or alongside an actual steak!

Ingredients

  • 1/2 pound bacon, cut into 1-inch slices

  • 2 pounds boneless skinless chicken thighs, diced

  • 3 tablespoons butter

  • 1 medium white onion, diced

  • 3 garlic cloves, minced

  • 1 red bell pepper, diced

  • 1 cup diced cauliflower florets

  • 6 cups low-sodium chicken broth, divided

  • 2 (15-ounce) cans baby corn, drained and chopped

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 1/2 cups heavy cream

  • 8 ounces full-fat cream cheese, cubed, at room temperature

  • 2 -3 scallions, sliced

Directions

  • In a large soup pot over medium heat, brown the bacon for 5 to 7 minutes or until crispy. Using a slotted spoon or fork, transfer the bacon to a paper towel.
  • In the bacon fat, cook the chicken until cooked through. Remove from the pan and set aside.
  • Add the butter to the remaining fat, along with the onion, garlic, bell pepper, and cauliflower. Cook for about 8 minutes or until the onion starts to become translucent.
  • Add 1 cup of broth and use a wooden spoon to scrape the bottom of the pot to deglaze.
  • Return the chicken to the pot and add the remaining 5 cups of broth, baby corn, salt, and pepper. Turn up the heat to high and stir well to combine.
  • When the soup is almost at a boil, turn the heat down to low, cover, and simmer for 35 to 40 minutes. Stir regularly, making sure to scrape the bottom of the pot to prevent sticking.
  • Remove the pot from the heat and add the cream and cream cheese. Stir well to melt. (Adding these at the end prevents the cream separating and ruining the chowder.)
  • Taste for seasoning. Depending on the amount of sodium in your broth, you may need additional salt.
  • Serve in large bowls, garnished with the bacon and scallions.

Recipe Video

Notes

  • To make this in a multicooker, follow the recipe as written but use the Sauté setting for the bacon, chicken, and vegetable steps. Add about a cup of broth and use a wooden spoon to scrape the bottom and deglaze the pot. Add the remaining broth and other ingredients (except the cream and cream cheese). Secure the lid and cook on low pressure for 20 minutes, using a quick release at the end of the cook time. Carefully open the lid, stir in the cream and cream cheese off heat, and serve.
  • To decrease the carb count by almost half, use half of the onion and bell pepper and only 1 can of baby corn.

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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories846
  • % Daily Value *
  • Total Fat 64g 99%
    • Total Carbohydrate 24g 8%
      • Dietary Fiber 4g 16%
    • Protein 45g 90%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      One Comment

      1. To give the chowder a thicker consistency and an enhanced corn flavor, try pureeing some of the baby corns…maybe about 1/2 can.

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