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Chicken-Corn Chowder

Yield 9 servings (serving size: 1 cup)

Ingredients

  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup diced carrot
  • 2 garlic cloves, minced
  • 2 cups peeled diced red potato
  • 1 (10.11-ounce) package ready-to-eat roasted chicken breast halves (such as Tyson), skin removed, boned and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 1/4 cups 2% reduced-fat milk, divided
  • 1/4 cup all-purpose flour
  • 2 cups frozen whole-kernel corn, thawed
  • 1 1/2 cups (6 ounces) shredded reduced fat sharp Cheddar cheese, divided

Nutrition Information

  • calories 302
  • fat 13.8 g
  • satfat 15.1 g
  • protein 20.2 g
  • carbohydrate 26.1 g
  • cholesterol 48 mg
  • iron 0.7 mg
  • sodium 567 mg
  • caloriesfromfat 41 %
  • fiber 2.3 g
  • calcium 318 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium- high heat until crisp. Remove bacon from pan; crumble and set aside

  2. Add onion, carrot, and garlic to pan; cook, stirring constantly, 5 minutes. Add potato, chicken, salt, pepper, and 4 cups milk; bring to a boil. Cover, reduce heat to medium, and simmer 20 minutes or until potatoes are tender, stirring occasionally.

  3. Place flour in a small bowl; gradually add remaining 1/4 cup milk, stirring until smooth. Add flour mixture to chicken mixture. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 5 minutes, stirring frequently.

  4. Add corn and 1 cup shredded cheese to chicken mixture; stir until cheese melts. Divide mixture evenly among 9 bowls; top with crumbled bacon and remaining 1/2 cup shredded cheese.

Oxmoor House Healthy Eating Collection