Corn-and-Chicken Chowder

Cooking Light
Corn-and-Chicken ChowderRecipe
4 servings (serving size: 1 3/4 cups)


+ Add To Shopping List
1 tablespoon stick margarine or butter
1 (8-ounce) package presliced mushrooms
1/4 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 cup chopped red potato (about 6 ounces)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package frozen whole-kernel corn, thawed
1 1/2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
3 tablespoons chopped green onions, divided


Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions.

Created date

October 1998

Nutritional Information

Calories 376
Caloriesfromfat 23 %
Fat 9.4 g
Satfat 3.8 g
Monofat 3.2 g
Polyfat 1.9 g
Protein 26.4 g
Carbohydrate 50.7 g
Fiber 4.5 g
Cholesterol 52 mg
Iron 2.1 mg
Sodium 731 mg
Calcium 287 mg