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Chicken and corn chowder
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| Artist: |
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| Categories: |
Cereals, Chicken, Corn, Poultry, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Boned, skinned chicken brst | | 3
| cup | Thawed frozen corn | | 3/4
| cup | Coarsely chopped onion | | 2
| tbsp | Water | | 1
| cup | Diced carrots | | 2
| tbsp | Finely chopped jalapeno | | 1/2
| tsp | Dried oregano leaves | | 1/4
| tsp | Dried thyme leaves | | 3
| cup | Defatted chicken broth | | 1 1/2
| cup | 2% or nonfat milk | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Cut chicken into ?inch pieces. | | 2 | Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. | | 3 | Add chicken; cook and stir about 10 minutes or until browned and no longer pink in the center. | | 4 | Remove chicken from saucepan. | | 5 | Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. | | 6 | Place 1 cup corn mixture in food processor or blender. | | 7 | Process until finely chopped, adding water to liquify mixture; reserve. | | 8 | Add carrots, jalapeno, oregano, and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. | | 9 | Return chicken to saucepan. | | 10 | Stir in chicken broth, milk, reserved corn mixutre, and salt; heat to a boil. | | 11 | Reduce heat to low and simmer, covered, 15 to 20 minutes. | | 12 | Per serving: 292 calories; 5g fat (14% of calories from fat); 2g saturated fat; 36g carbohydrate; 29g protein; 65mg cholesterol; 465mg sodium; 4g fiber; 151 mg calcium; 2mg iron. |
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