Corn-and-Chicken Chowder

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BECKY LUIGART-STAYNER
Yield
4 servings (serving size: 1 3/4 cups)
October 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 376
  • Caloriesfromfat 23%
  • Fat 9.4g
  • Satfat 3.8g
  • Monofat 3.2g
  • Polyfat 1.9g
  • Protein 26.4g
  • Carbohydrate 50.7g
  • Fiber 4.5g
  • Cholesterol 52mg
  • Iron 2.1mg
  • Sodium 731mg
  • Calcium 287mg

How to Make It

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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