Freestylin' Chicken Corn Chowder
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Want a super light - protein packed lunch or light dinner? I revised the Pioneer Woman's 7 point recipe for Corn Chowder recipe into a much lighter version and added grilled chicken for a perfect summer meal. And at 2 Points per serving, the flavor is still bursting with flavor.
  • 4 cups of Frozen Sweet Corn, defrosted
  • 2 slices of cooked Turkey Bacon (minced)
  • 1 bag of Grilled Chicken Strips (diced small)
  • 3 whole chipotle peppers in Adobo sauce, diced
  • 1 red onion, diced small
  • 1 red pepper, diced small
  • 4 cups of chicken broth
  • 1.5 cups of Fat Free Half & Half
  • 3 Tablespoons of cornmeal
  • ¼ cup of water
  • Salt & Pepper to taste
  • Vegetable Cooking Spray
  • Diced Jalapeno, Optional
  1. Spray a large stockpot with vegetable cooking spray over medium high heat. Add onion and red pepper. Cook until soft. If they start to stick, add a small amount of chicken broth.
  2. Add diced chipotle peppers, bacon and corn.
  3. Remember to add some chicken broth if they are sticking. When everything is mixed and warmed, add remaining chicken broth.
  4. Add fat free half and half.
  5. Let soup simmer for about 30 minutes over low heat.
  6. In a bowl stir cornmeal and ¼ cup of water together. Add into stockpot along with cooked grilled chicken strips. Simmer for about 10 minutes.
  7. Add salt and pepper to taste. Garnish with diced jalapeno optional but delicious.
Recipe by Dee Dee Does at