Lightened Up Creamy Chicken Corn Chowder

5 from 1 reviews



for the soup

possible garnishes


  1. In a large heavy-bottomed pot (caste iron is best), heat 1 tablespoon of butter over medium heat. Add in onion and cook until translucent, about 3 minutes.
  2. Stir in carrots and celery, cooking another 3 minutes. Next stir in zucchini, garlic, and white wine and cook until slightly tender, about 5 minutes more.
  3. Add cherry tomatoes, corn, chicken stock, milk, cream, dijon, and sugar, stirring to combine. Toss in shredded chicken. Once soup comes to a boil, turn to simmer and cover completely.
  4. Simmer soup for 1 hour, stirring occasionally. Serve topped with microgreens and bacon bits!