Chicken Corn Chowder

recipe
Corn kernels pureed with milk create the rich, smooth texture of this classic chicken corn chowder. A tossed salad makes a perfect pairing for this easy meal.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 394
Caloriesfromfat 26 %
Fat 11.5 g
Satfat 5.8 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 35.5 g
Carbohydrate 40.7 g
Fiber 4.5 g
Cholesterol 84 mg
Iron 2.2 mg
Sodium 534 mg
Calcium 293 mg

Ingredients

1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups fat-free milk
1/2 cup (2 ounces) preshredded cheddar cheese

Preparation

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Note:

Allison Fishman,

July 2006
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