Quick Chicken-Corn Chowder

You can have this soup on the table in less than 30 minutes.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 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

Preparation

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).

Nutritional Information

Calories:

257 (28% from fat)

Fat:

8.1g (sat 4.4g,mono 2.4g,poly 0.8g)

Protein:

19.1g

Carbohydrate:

28.6g

Fiber:

1.9g

Cholesterol:

52mg

Iron:

0.4mg

Sodium:

668mg

Calcium:

165mg