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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Quick Chicken-Corn Chowder

You can have this chicken corn chowder on the table in less than 30 minutes.

Cooking Light DECEMBER 2001

  • Yield: 6 servings (serving size: about 1 cup)

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).

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 28%
  • Fat: 8.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.1g
  • Carbohydrate: 28.6g
  • Fiber: 1.9g
  • Cholesterol: 52mg
  • Iron: 0.4mg
  • Sodium: 668mg
  • Calcium: 165mg
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Quick Chicken-Corn Chowder Recipe

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