Chicken and corn chowder

4 servings

Ingredients

Quantity Ingredient
1 pounds Boned, skinned chicken brst
3 cups Thawed frozen corn
¾ cup Coarsely chopped onion
2 tablespoons Water
1 cup Diced carrots
2 tablespoons Finely chopped jalapeno
½ teaspoon Dried oregano leaves
¼ teaspoon Dried thyme leaves
3 cups Defatted chicken broth
1½ cup 2% or nonfat milk
½ teaspoon Salt

Directions

Cut chicken into ½-inch pieces.

Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in the center. Remove chicken from saucepan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in food processor or blender. Process until finely chopped, adding water to liquify mixture; reserve.

Add carrots, jalapeno, oregano, and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixutre, and salt; heat to a boil. Reduce heat to low and simmer, covered, 15 to 20 minutes.

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.

Source: Cooking Healthy Chicken Posted by: Pattye Zensen 3/6/94 Submitted By ELIZABETH WOOD On 10-17-95

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