CHICKEN CORN CHOWDER

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 12 ounces boneless, skinless chicken breasts or tenders
  • 1 large yukon gold potato (8 ounces), cubed
  • 1 large carrot (4 ounces), sliced
  • 2 stalks celery (about 6-8 inches), sliced
  • 1 medium onion, diced
  • 1 clove garlic, smashed and minced
  • 1 can corn (11 ounces) kernels
  • 28 ounces nonfat chicken broth (more as needed)
  • 1 can lowfat cream of chicken soup
  • 1 tsp poultry seasoning (usually a combination of sage, marjoram, savory, thyme and rosemary)
  • salt and pepper to taste

Directions

  • Poach the chicken in the broth with the poultry seasoning. When cooked, remove the chicken. This step is mostly because my chicken is always frozen when I want it. Also, you don’t want to overcook the chicken.
  • Add potatoes, carrots, onions, garlic and celery to the broth; bring back to a boil and simmer 15 minutes. Add chicken back to the pot. Stir in corn and cream of chicken soup. Let cook about 15 minutes longer.
  • Add water or skim milk to thin the soup if needed.
  • Calories: 151
  • Protein: 19
  • Carbohydrates: 17
  • Fat: 2

Notes

This is my attempt to make a simple, tasty and lower fat and calorie chicken corn chowder.

Categories: Soup 
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