Saturday, October 29, 2005
Quick Chicken Corn Chowder
This is a Cooking Light recipe, and it's perfect for a chilly day. If you don't have roasted chicken on hand, just place your chicken breasts in the oven at about 400 covered in foil for twenty minutes or so while you are getting your other ingredients ready.
2 tbs. butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalepeno pepper, seeded and minced
2 tbs. all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped, roasted skinless, boneless chicken breasts (about 2 breast halves)
1 (14 3/4 oz) can cream-style corn
1 1/2 cups fresh or frozen corn kernels
1 tsp chopped fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp salt
Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook 3 mintues 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 mintues). Yield: 6 servings (serving size, about 1 cup). Per serving: 257 calories, 8.1 g fat, 1.9 g fiber.