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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Haven't tried this yet but plan to try with fresh corn on the cob. Sounds really good. From Cooking Light. As usual, when I'm cooking something good, I rather eat less of it than scimp on fat free ingredients. I would use whole milk in this recipe. Ingredients:
1 tablespoon butter |
6 green onions |
2 tablespoons all-purpose flour |
2 cups chopped cooked chicken breasts |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 (10 ounce) packages frozen corn (thawed and divided) |
1 (14 ounce) can low sodium chicken broth |
2 cups nonfat milk |
1/2 cup preshredded cheddar cheese |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops and set aside. Thinly slice white portion of each onion. Add sliced onion to pan; saute 2 minutes. Add flour; cook 1 minutes; stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth. Bring to boil, reduce heat, and simmer for 5 minutes.
2. While mixture simmers, combine remaining corn and milk in a blender, process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups of chowder into each of 4 soup bowls. Sprinkle evenly with green onion tops. Top each serving with cheddar cheese.
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