Chicken corn chowder

ChickenCornChowder
Dinner tonight, January 9, 2014
Delicious chowder, great for stormy weather, pretty easy to make, and very kid friendly
4 Servings
  • 1 tablespoon butter
  • 6 green onions
  • 2 tablespoons all-purpose flour
  • 2 cups chopped cooked chicken breast
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed and divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups fat-free milk
  • ½ cup (2 ounces) pre-shredded cheddar cheese

1) Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

2)
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Calories per serving 394
Carbs per serving 40.7g

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