Quick Chicken and Corn Chowder


  • 1 tablespoon olive oil
  • 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 clove garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 ½ cups frozen corn
  • 1 cup skim milk
  • 1 tablespoon cornstarch, or more as needed
  • 1 cup white beans, drained and rinsed
  • 1 cup shredded Cheddar cheese
  • ½ teaspoon salt(Optional)
  • ¼ teaspoon ground black pepper
  • Directions

  • Step 1

    Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.


  • Step 2

    Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

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