Quick Chicken-Corn Chowder

Quick Chicken-Corn Chowder Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
You can have this chicken corn chowder on the table in less than 30 minutes.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 28 %
Fat 8.1 g
Satfat 4.4 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 19.1 g
Carbohydrate 28.6 g
Fiber 1.9 g
Cholesterol 52 mg
Iron 0.4 mg
Sodium 668 mg
Calcium 165 mg

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Preparation

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Note:

December 2001
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