Chicken and corn chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned, skinned chicken brst |
| 3 | cups | Thawed frozen corn |
| ¾ | cup | Coarsely chopped onion |
| 2 | tablespoons | Water |
| 1 | cup | Diced carrots |
| 2 | tablespoons | Finely chopped jalapeno |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Dried thyme leaves |
| 3 | cups | Defatted chicken broth |
| 1½ | cup | 2% or nonfat milk |
| ½ | teaspoon | Salt |
Directions
Cut chicken into ½-inch pieces.
Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in the center. Remove chicken from saucepan.
Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in food processor or blender. Process until finely chopped, adding water to liquify mixture; reserve.
Add carrots, jalapeno, oregano, and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixutre, and salt; heat to a boil. Reduce heat to low and simmer, covered, 15 to 20 minutes.
Per serving: 292 calories; 5g fat (14% of calories from fat); 2g saturated fat; 36g carbohydrate; 29g protein; 65mg cholesterol; 465mg sodium; 4g fiber; 151 mg calcium; 2mg iron.
Source: Cooking Healthy Chicken Posted by: Pattye Zensen 3/6/94 Submitted By ELIZABETH WOOD On 10-17-95