Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shredded carrot |
| 1 cup | Skim milk |
| ½ cup | Chicken broth |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Onion powder |
| 1 \N | Potato; peeled, cut in 1/2\" chunks |
| 4 \N | 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 |
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