Chicken Succotash Chowder

Oxmoor House
6 servings (serving size: 1 cup)


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1tablespoon butter
1/2 cup finely chopped celery
1/3 cup finely chopped green bell pepper
1 1/2 tablespoons all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.75-ounce) can cream-style corn
1 cup 1% low-fat milk
2 cups frozen diced cooked chicken breast, thawed (such as Tyson's)
1 cup frozen baby lima beans, thawed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
4 teaspoons chopped fresh parsley


Prep: 5 Minutes
Cook: 20 Minutes

Melt butter in a Dutch oven over medium heat. Add celery and green bell pepper; cook, stirring occasionally, 5 minutes or until tender.

Combine flour and 2 tablespoons chicken broth; stir with a whisk until smooth. Add flour mixture to remaining broth; stir well. Add broth mixture, corn, and next 6 ingredients to pan; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Ladle chowder into bowls. Sprinkle each serving evenly with parsley.

Created date

March 2010

Nutritional Information

Calories 209
Fat 4.5 g
Satfat 2.0 g
Protein 20.3 g
Carbohydrate 23.3 g
Cholesterol 46 mg
Iron 1.7 mg
Sodium 576 mg
Caloriesfromfat 19 %
Fiber 3.1 g
Calcium 77 mg