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CHICKEN CORN CHOWDER 3

Yield: 6 servings

Ingredients: 
• 2 tablespoons butter or margarine
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour
• 3 cups 1% milk
• 2 cups skinless and boneless chicken, chopped
• 1 1/2 cups fresh or frozen corn kernels
• 1 teaspoon fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 14-3/4 oz. can of creamed corn


Directions:
1.
Melt butter in a large Dutch oven over medium heat.
 
2. Add onion, celery and jalapeño and cook about 3 minutes or until tender.
 
3. Add flour and cook for 1 minute, stirring constantly.
 
4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
 
5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.
 

NUTRITION:
Serving Size: 1/6 of recipe (320 g)
Servings Per Recipe: 6

Amount per serving
Calories 251
Calories from fat 58
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 42 mg
Sodium 422 mg
Total Carbohydrates 34 g
Dietary Fiber 2 g
Sugars 0 g
Protein 18 g
Vitamin A 8%
Vitamin C 15%
Calcium 15%
Iron 6%

 
 

 

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