QUICK CHICKEN CORN CHOWDER
www.RecipeGirl.com
1 Tbs butter
½ cup chopped onion
½ cup chopped celery
1 medium jalapeño pepper, seeded and minced
2 Tbs all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1½ cups frozen corn kernels (or use 3 ears of fresh corn)
1½ tsp chopped fresh thyme
¼ tsp ground red pepper
½ tsp salt
14.75 ounce can cream-style corn
Melt butter in large pot 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.)
Servings: 6
Serv. Size: 1 cup per serving
Nutritional Information
Per Serving
Calories 256
Calories from Fat 60
Total Fat 6.5g
Saturated Fat 3.3g
Cholesterol 55mg
Sodium 586g
Potassium 548mg
Carbohydrates 30.12g
Dietary Fiber 2.35g
Sugar 10g
Net Carbs 27.77g
Protein 21.25g
WW POINTS: 6
Recipe Source: Cooking Light
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“Perfect rainy-day quick soup. The three of us gobbled up the whole batch. Delicious!”
-San Diego, CA
