Chicken, Corn, & Roasted Potato Chowder

While Just One Cookbook mainly focuses on Japanese recipes, in the past she occasionally shared other favorite recipes, like this delicious Chicken & Corn Chowder with Roasted Potato. It quickly became a favorite in our house too, though I did make a few small changes (like using way less broth). I was surprised to calculate the nutritional info and see that even with heavy cream, a big bowl is only about 310 calories! Of course, it's so good, you'll probably want to go back for seconds.



(For those of you counting calories, I've added the amount for each ingredient so you can easily make tweaks without having to re-calculate everything. Anything marked with an asterisk* will vary a lot based on what you buy, so make sure to compare your label.)

1 lb. potatoes, cut into ½” cubes (422)
1/2 cup onion, diced (30)
1 Tbsp. olive oil (120)

5 cups water (0)
3 cups cooked, shredded chicken (11 oz., 374)
1 can cream style corn (301*)
1 can whole sweet corn, drained (272*)
4 tsp./cubes chicken bouillon (20)
1 tsp. ground Thyme (or 1 Tbsp. fresh) (4)

1 cup heavy cream (800*)
1 tsp. salt (0)
1/4 tsp. ground black pepper (1)
6 Tbsp. Real Bacon Bits for garnish (or crumbled, cooked bacon) (150)


1) Preheat the oven to 375 F. Arrange the potatoes and onion on a baking sheet, drizzle with oil, and mix well to coat. Roast for 45 minutes, tossing every 15 minutes. Remove from the oven, discard any burnt onion pieces, and set aside. (This can be done ahead of time and frozen to make dinner super quick!)

2) In a large pot (4 quart), bring the water to a boil. Add the potatoes, chicken, both cans of corn, bouillon, and thyme to the broth. Bring it to a boil again, then reduce the heat to medium-low and simmer for 5 minutes. While simmering, skim the foam from the top for a cleaner broth (optional).

3) Add the heavy cream, salt, and pepper, and cook until heated through, about 3 minutes. Serve into bowls and top with bacon. Serves 8.

Calories - 312 for 1/8