Calories in Chicken Corn Chowder Soup

Food analysis

Low Calorie Density High Sodium
There is 240 calories in 300 grams of Chicken Corn Chowder Soup. With 80 calories per 100 grams, this food would be considered a Low calorie density food. A Low calorie density usually indicate that you can consume a larger amount of food with less calories and are usually good choices when dieting.

Chicken Corn Chowder Soup is Medium in carbohydrates, Medium in proteins and High in fats. You can look at the macronutrients graph below for a detailed ratio.

With 7 grams of "Net carbohydrates" per 100 grams, it must be consumed with moderation if you are following a Keto or Ketosis diet.

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Macronutrients split

Nutrients and how much we eat of it play an important role on our health and body composition. To learn more on theses, check our blog posts on Proteins, Carbohydrates and Fats.

Chicken corn chowder soup is a creamy, flavorful and delicious soup with chunks of chicken breast, carrots, corn kernels and potatoes in it. This is a one pot meal that makes for an amazing dinner as it makes you full and satisfied.

Pros and cons of chicken corn chowder soup

Pros

• It is highly filling and can be eaten as a whole meal
  
  
• Great source of protein and other important nutrients
  
  
• A low-calorie density food
  
  

Cons

• High in carbs so not good for people on a keto diet
  
  
• High in fats
  
  
• Can be termed as junk food
  
  

Chicken corn chowder soup recipe

A healthy, filling, and tasty soup that is filled with all the ingredients you love.

Ingredients 

• 2 tbsp olive oil
  
  
• 1 small onion diced
  
  
• 1 celery stalk chopped
  
  
• 1 red bell pepper diced
  
  
• 1 lb potatoes cut into small cubes
  
  
• 3 cups shredded chicken
  
  
• 2 x 15 oz unsweetened can corn
  
  
• 4 cups low sodium chicken broth or vegetable broth
  
  
• 1 1/2 cup almond milk + 2 tbsp cornstarch
  
  
• 1 1/2 tsp Italian seasoning
  
  
• 1 tsp garlic powder
  
  
•  salt and ground pepper to taste
  
  
• Parsley to garnish chopped
  
  

 Cooking instructions 

• Take a large stock pan and add oil and saute the onion, celery, and bell peppers for 3-4 minutes
  
  
• Add potatoes, shredded chicken, vegetable broth, corn combine well and wait till it boils
  
  
• Mix cornstarch with almond milk, make sure that no lumps are left
  
  
• Sim the boiling soup and add the almond corn starch mix and stir 
  
  
• Now add all the seasonings
  
  
• Cover and simmer on low heat for about 25- 30 minutes 
  
  
• Garnish with freshly chopped parsley and serve hot

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