Quick Chicken-Corn Chowder

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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




