low fat chicken corn chowder
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Author: sam kramer Status: published Published: Sep 22,2009 license cc-by-nc-nd tags: food, corn, chicken, soup, 2009, chowder, new york, august,
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Share on Twitterchicken corn chowder. needed more corn less other stuff. (see notes at end) oh well, only 4 WW pts per serving.
recipe as we made it: (adapted from a turkey corn chowder i found online - but can't seem to find the link)
this made 11 servings of soup for us. (i think the servings were almost 2 cups) we froze a bunch for later. we got our chicken on sale too... i think the overall price was about that of 2 cans of soup.
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2 cup(s) carrot(s), chopped
2 cup(s) celery, chopped
2 cup(s) onion(s), chopped
2 cup(s) bell pepper(s), chopped
1 cup(s) canned crushed tomatoes
4 cup(s) fat-free skim milk
20 oz potato(es), peeled & chopped
4 cup(s) fat-free chicken broth
4 Tbsp whole wheat flour
1 1/2 Tbsp light margarine (we use brommel & brown)
1 long hot pepper, seeds mostly
1 1/8 pound(s) (uncooked weight)boneless, skinless chicken breast cooked separately / chopped
1 pound(s) frozen corn kernels
salt & pepper to taste
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in saucepan, melt margarine, add vegetables and saute until carrots are tender (10 min)
Stir in flour then slowly add milk stirring to thicken. (wish we'd used more flour. this wasn't very thick at all.)
Add potatoes and broth, stir to combine and bring to a full boil. Reduce heat to medium and cook until potatoes are tender (about 10 minutes).
Add corn and chicken and cook until heated through, about 10 minutes. (wish there would have been more corn!)
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REVISIONS: when we ate this as leftovers, we added some canned corn (drained a little and blended) for thickness. if i was to make this again, i would most likely use only 1 cup each of the carrots, celery & bell pepper.
