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On the table in less than
30 minutes...
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1 Tbs |
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butter |
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½ cup |
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chopped
onion |
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½ cup |
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chopped
celery |
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1 medium |
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jalapeño
pepper, seeded and minced |
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2 Tbs |
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all-purpose
flour |
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3 cups |
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2%
reduced-fat milk |
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2 cups |
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chopped
roasted skinless, boneless chicken breasts
(about 2 breast halves) |
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1½ cups |
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frozen corn
kernels (or use 3 ears of fresh corn) |
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1½ tsp |
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chopped
fresh thyme |
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¼ tsp |
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ground red
pepper |
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½ tsp |
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salt |
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14.75 ounce |
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can
cream-style corn |
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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.) |
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Servings: 6 |
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Yield: Serv. Size: 1 cup
per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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255.98 |
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Calories From Fat (23%) |
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59.61 |
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% Daily Value |
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Total Fat
6.64g |
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10% |
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Saturated Fat 3.31g |
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17% |
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Cholesterol
54.51mg |
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18% |
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Sodium
586.20mg |
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24% |
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Potassium
547.73mg |
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16% |
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Carbohydrates
30.12g |
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10% |
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Dietary Fiber 2.35g |
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9% |
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Sugar 9.82g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
27.77g |
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Protein
21.29g |
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43% |
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WW Points 5 |
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Recipe Source |
| Modified
from Cooking Light |