Healthy chicken chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shredded carrot |
| 1 | cup | Skim milk |
| ½ | cup | Chicken broth |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Onion powder |
| 1 | Potato; peeled, cut in 1/2\" chunks | |
| 4 | Chopped green onions | |
| ½ | pounds | Boneless skinless chicken breasts, in 1\" cubes |
| 2 | cans | (15 oz) cream-style corn |
| ½ | cup | Shredded cheddar cheese |
| ¼ | cup | Mashed potato flakes |
Directions
Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45 mg cholesterol, 8g fat.
Nutritionist Chris Sagolla-Flood is an MSU grad with degrees in dietetics and foods and nutrition. Questions and comments can be sent to Chris Sagolia-Flood, Lansing State Joumaf, 120 E. Lenawee St., Lansing, MI 48919.
MC formatting by bobbi744@...
Recipe by: Lansing State Journal, Oct. 28, '96 Posted to Digest eat-lf.v097.n237 by Roberta Banghart <bobbi744@...> on Sep 19, 1997