Chicken Succotash Chowder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1tablespoon butter |
1/2 cup finely chopped celery |
1/3 cup finely chopped green bell pepper |
1 1/2 tablespoons all-purpose flour |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14.75-ounce) can cream-style corn |
1 cup 1% low-fat milk |
2 cups frozen diced cooked chicken breast, thawed (such as tyson's) |
1 cup frozen baby lima beans, thawed |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
4 teaspoons chopped fresh parsley |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add celery and green bell pepper; cook, stirring occasionally, 5 minutes or until tender.
2. Combine flour and 2 tablespoons chicken broth; stir with a whisk until smooth. Add flour mixture to remaining broth; stir well. Add broth mixture, corn, and next 6 ingredients to pan; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Ladle chowder into bowls. Sprinkle each serving evenly with parsley.
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