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Chicken and Corn Chowder

Corn Chowder 1_Square

Prep: 10 minutes | Cook: 35 minutes | Servings: 6

1 Serving | Calories: 425 | Protein: 30 | Fat: 22 | Carbs: 35

Dairy-Free, Gluten-Free


  • 1½ lb. chicken breasts
  • ½ yellow onion, diced
  • 1 can sweet corn
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 1 tbs. coconut oil
  • Salt and pepper to taste
  • ½ tsp. dried thyme
  • Pinch of cayenne, optional
  • 1 medium potato
  • 2 medium zucchini, diced
  • 3 cups water
  • 1 can (12 oz.) full-fat coconut milk
  • 1 bay leaf


  1. In a medium saucepan, sauté chicken breasts until cooked through. Set aside to cool.
  2. In a large pot, add onion, corn, carrots, garlic, and ½ tablespoon of coconut oil, salt, pepper, thyme, and optional cayenne. Cook until vegetables soften, about 5 minutes.
  3. Add potatoes, zucchini, water, coconut milk and bay leaf. Raise the heat until the mixture begins to simmer, lower heat and simmer for 20 minutes.
  4. Remove the bay leaf from the mixture. Then separate about 2 cups of the mixture and place in a food processor. Puree until smooth, then return to the pot.
  5. Grab the chicken breasts and shred, either by hand or two forks. Add chicken to the pot and stir, so the chowder is well mixed.
  6. Let cool and enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.