EQUIPMENT
- One sharp knife
- Instant pot
- Serving cups
INGREDIENTS
- Boneless and skinless chicken breast 1 pound
- Frozen Whole kernel corn 1 cup
- Half a cup of chopped carrots
- Diced celery stalks 3
- Four cups of vegetable broth
- Garlic powder 1 tsp
- Fat-free cream 1 can, approx. 98% fat-free
- One tbsp of vegetable bouillon
- 1 tsp of onion powder
- Dried parsley flakes 1 tsp
- Salt half a teaspoon
- Crushed black pepper 1/2 tsp
INSTRUCTIONS
- Cut the boneless chicken breast into small chunk sizes with a knife.
- Next, divide the vegetables like celery and carrots into diced sizes.
- Now, shift the chicken chunks and chopped vegetables to the Instant Pot.
- Then, add garlic powder, salt, whole kernel corn, vegetable broth, fat-free cream, black pepper, vegetable bouillon, and onion powder to the pot.
- Combine all items with a spoon.
- Seal the pot with its cover by setting its minutes.
- Simmer it for eighteen minutes at moderate to high fire.
- After that, set aside for about five minutes for all extra steam release.
- The tasty Weight Watchers Chicken Corn Chowder is ready.
- Shift the dish to a serving cup.
- Top it with crushed herbs and lemon slices.
FLAVORS AND TEXTURES OF THE DISH
Topping:
- Place cooked turkey bacon or ham bites as a coating over the corn chowder soup.
Herbs:
- Garnish with herbs like cilantro, chives, or parsley.
Juice:
- Pour a hint of lemon juice at the conclusion of the last cooking phase.
Hot sauce:
- Mix a few dashes of hot sauce to add a little flare.
SERVING SUGGESTIONS
- Pair the corn chowder with a vegetable stir-fry, brown rice, and whole wheat bread.
- Enjoy with roasted white mushrooms.
- Serve the tasty soup with baked cod and steamed asparagus.
- Chicken fettuccine alfredo pasta also works well with the soup.
- Pair with shrimp scampi and lobster rolls.
- Enjoy with chicken Caesar salad and chicken quesadillas.
TIPS
- Choose fat-free and boneless chicken to prepare the soup.
- Replace the chicken breast with chicken thighs for a richer taste.
- Try this soup with a variety of corn such as frozen or canned.
- Add some freshness to the soup with grated chives or parsley.
- Use plain and non-flavored Greek yogurt instead of fat-free cream.
- Opt for low-sodium broth to adjust the salt content.
STORAGE INFORMATION
Fridge:
- Save the chicken soup in a tightly closed bowl and refrigerate it for four days.
Freezer:
- Store the leftover corn chowder soup in the freezer for sixty to ninety days.
Rewarming:
- We can reheat the soup in a microwave for two to three minutes.
FAQs
Can I modify this soup recipe to use different vegetables?
- Yes, you can include other vegetables in this soup, like sliced mushrooms, chopped spinach, or diced bell peppers.
How can I boost the overall taste of this soup recipe?
- You can add herbs and spices and other aromatic substances like paprika, rosemary, or thyme to the soup to add flavor.
Can I swap the regular broth with low-sodium content broth?
- Yes, you can lower the salt amount of the soup recipe by using low-sodium broth rather than regular broth.
NUTRITIONAL INFORMATION/SERVING:
Serving amount 1 1/2 cups per serving
Total quantity 4 people servings
Total Calories 240 kcal
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 30 g
Sugar 6 g
Total Fat 3.5 g
Sodium 450 mg
Total Weight Watchers points per serving of the recipe is 2 (two).