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SOUPS
Quick Chicken- Corn Chowder
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Quick
Chicken- Corn Chowder |
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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 |
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Modified from Cooking Light |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Perfect
rainy-day quick soup. The three of us gobbled up the whole batch.
Delicious!"
-San
Diego, CA
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