Corn-and-Chicken Chowder

BECKY LUIGART-STAYNER

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 23%
  • Fat: 9.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 26.4g
  • Carbohydrate: 50.7g
  • Fiber: 4.5g
  • Cholesterol: 52mg
  • Iron: 2.1mg
  • Sodium: 731mg
  • Calcium: 287mg

Ingredients

  • 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

Preparation

  1. 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.
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