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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