Low Sodium Chicken Corn Chowder Recipe
This low sodium chicken corn chowder recipe is a wonderful, hearty summer dish, loaded with fresh herbs in a creamy, delicious broth. This recipe has a variety of vegetables, including corn, onions, carrots, peppers, celery and potatoes!
This easy low sodium chicken chowder is a great one pot meal you can enjoy as a lunch or a light dinner. See our step-by-step photos below and make this chowder along with us today!
Want more low sodium chicken recipes? Try our low sodium shake and bake chicken, creamy low sodium chicken and peppers, and our favorite Indian low sodium butter chicken.
We love a good summer stew, especially a thick and creamy one that is loaded with fresh summer produce. But you can enjoy this recipe anytime of year by using frozen corn as well… it is not limited to just summertime!
This recipe was featured a few months ago in our newsletter: The Low Sodium Scoop! This one was an exclusive recipe for our paid members on the Double Scoop – get an additional weekly low sodium recipe, just like this!
This delicious one-pot low sodium chowder is thick and creamy from the delicious broth but also hearty from vegetables like potatoes, corn, onions and peppers. Its an excellent dinner served alongside rice bread, or pasta.
Notes from Our Kitchen
- This delicious low sodium corn chowder recipe is light, hearty, and creamy.
- You can use fresh or frozen vegetables to make this dish anytime of year.
- It makes a great lunch or dinner recipe, and can be cooked ahead of time for company.
- This recipe also freezes well so you can meal prep this in batches to enjoy later.
- Cooks of any skill level can successfully make this one pot dish by following along with our step-by-step photos below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
Chicken breast is the main protein in this chowder so be sure to start with low sodium chicken. Store-bought chicken can contain additives and preservatives so be sure to check the labels! Wherever possible try to buy chicken that has a nutrition label on it so you can see exactly what goes into your meat.
There are lots of wonderful vegetables in this chowder including corn, potatoes, bell pepper or poblano pepper, and jalapenos for a kick.
The base of this chicken chowder is no-salt-added chicken broth as well as a bit of light cream or half and half for a creamy flavor and texture.
We also add fresh thyme and basil into the dish for an herby and fresh finish.
Additions and Substitutions
You can use chicken thigh meat instead of chicken breast if you prefer.
If you want a milder chowder you can omit the jalapeno peppers or you can remove the inner membranes and seeds to take out some of the heat.
If you don’t want to use light cream or half and half in the chowder, you can make this with heavy cream or a full fat coconut milk for a dairy-free alternative.
Step-By-Step Photos & Directions
Step 1: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped chicken breast and chili powder, and sauté until the chicken is cooked through and lightly browned, about 5 to 7 minutes. Remove the chicken from the pot and set aside.
Step 2: Add the remaining 1 tablespoon of olive oil to the pot. Stir in the sliced onion, chopped bell peppers (or poblano peppers), chopped jalapeno. Saute for 7-8 minutes until the peppers and onion begin to soften.
Step 3: Add in the frozen corn, and chopped yellow potatoes. Cook for about 5 minutes, stirring occasionally.
Step 4: Pour in 4 cups of no-salt-added chicken broth. Add 1 tablespoon dried thyme and the basil. And return the chicken to the pot. Stir well to combine.
Step 5: Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 to 25 minutes, or until the potatoes are tender. Stir in 1 cup of cream or coconut milk. Simmer for another 5 minutes.
Recipe FAQs
Our low sodium chicken corn chowder recipe has 156mg sodium per serving, as we use lower sodium ingredients like unsalted broth and no added salt to the dish. If you enjoy chicken corn chowder from a restaurant or one that has already been prepared, please check with the kitchen to verify the nutritional content as it will vary from this recipe.
Our recipe is made with tender chicken breast, vegetables, different varieties of peppers, fresh or frozen corn, and a delicious, creamy unsalted broth.
Store any leftovers in an airtight container and refrigerate for up to four days. You can also freeze leftovers for another time. Just be sure to store them in an airtight container like a freezer bag for up to 3 months.
Serving Suggestions
This chicken corn chowder is fantastic to serve over rice or plain pasta.
Serve it with a slice of our low sodium focaccia bread or our low sodium cornbread recipe for a tasty pairing.
You can also serve this low sodium chowder alongside our low sodium cucumber salad, low sodium carrot salad or low sodium tomato salad for wonderful summery flavors.
Expert Tips
- For a thicker chowder, add 2 tablespoons of butter melted and stirred into 2 tablespoons of flour as a roux to thicken the broth.
- When chopping the vegetables, make sure they are all roughly the same size. You want the pieces to be bite-sized and consistent throughout the chowder.
- Instead of dicing the chicken, you can shred it if desired.
- Fresh or frozen corn works great for this recipe. You can make it year-round without having to rely on fresh summer corn by using frozen produce!
More Easy Low Sodium Chicken Recipes
- Low Sodium Chicken Kabobs
- Low Sodium Chicken Pot Pie Recipe
- The best Low Sodium Indian Chicken Curry
- Low Sodium Jambalaya With Chicken and Shrimp Recipe
- Low Sodium Chicken Paprikash Recipe
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Low Sodium Chicken Corn Chowder
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil divided
- 1.5 pounds chicken breast chopped
- 1 large onion sliced
- 2 bell peppers or 3 poblano peppers chopped
- 1 jalapeno pepper chopped
- 4 cups frozen corn
- 4 yellow potatoes chopped
- 32 ounces no-salt-added chicken broth
- 1 tablespoon dried thyme
- ¼ cup fresh basil sliced
- 1 cup light cream or half and half, or 1 14-ounce can full-fat coconut milk
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped chicken breast and chili powder, and sauté until the chicken is cooked through and lightly browned, about 5 to 7 minutes. Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot. Stir in the sliced onion, chopped bell peppers (or poblano peppers), chopped jalapeno. Saute for 7-8 minutes until the peppers and onion begin to soften.
- Add in the frozen corn, and chopped yellow potatoes. Cook for about 5 minutes, stirring occasionally.
- Pour in 4 cups of no-salt-added chicken broth. Add 1 tablespoon dried thyme and the basil. And return the chicken to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 to 25 minutes, or until the potatoes are tender. Stir in 1 cup of cream or coconut milk. Simmer for another 5 minutes.
Notes
- For a thicker chowder, add 2 tablespoons of butter melted and stirred into 2 tablespoons of flour as a roux to thicken the broth.
- When chopping the vegetables, make sure they are all roughly the same size. You want the pieces to be bite-sized and consistent throughout the chowder.
- Instead of dicing the chicken, you can shred it if desired.
- Fresh or frozen corn works great for this recipe. You can make it year-round without having to rely on fresh summer corn by using frozen produce!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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