Boy oh boy Monday is just around the corner and I am so excited for my fresh start that I couldn't seem to retrieve throughout this week! I have an 8am appointment with Ange and also a weigh in! The perfect way to kick start this week! Although I must admit that I did pretty well today....On the menu tonight was Chicken Corn Chowder!! YuMMO!!! This recipe has been rated 5 stars and my household agrees!!! This is perfect for a very cold winter's evening!!!
Quick Chicken-Corn Chowder
You can have this soup on the table in less than 30 minutes.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven 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).
Yield: 6 servings (serving size: about 1 cup)
CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); IRON 0.4mg; CHOLESTEROL 52mg; CALCIUM 165mg; CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g; FIBER 1.9g
***5pts per serving***
Recent Comments