CHICKEN CORN CHOWDER
Makes approximately 8 1-cup servings
• 2 tablespoons butter or margarine
• 1/2 cup finely chopped onion
• 3 tablespoons flour
• 3 cups tomato juice
• 1/2 cup milk
• 1/4 teaspoon pepper
• 2 cups cubed chicken or turkey*
• 1 (15.5 ounce) can whole kernel corn, drained
* For 2 cups cubed cooked chicken: in a medium saucepan, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, for 5 minutes, until meat is no longer pink.
1. In a large saucepan, over medium heat, melt butter or margarine.
2. Add onion and cook until tender.
3. Blend in flour.
4. Gradually stir in tomato juice, milk, and pepper until smooth.
5. Cook until mixture boils and thickens slightly, stirring constantly.
6. Add chicken or turkey and corn.
7. Heat through.
Nutrition Information per serving:
Calories 156
Calories from Fat 47
Total Fat 5.2 g
Saturated Fat 2.5 g
Cholesterol 38 mg
Sodium 474 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugar 5 g
Protein 13 g
Vitamin 96 RE
Vitamin C 11 mg
Calcium 37 mg
Iron 1.4 mg
USDA, Food & Nutrition Service
Recipe provided by Campbell’s
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