Easy and Low Fat Corn and Chicken Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is so easy and quick! It is from one of the American Heart Association cookbooks but I made a few changes by adding onion and a little more corn. The original recipe also suggest you add canned chicken but I had some home cooked chicken on hand (I am not a big fan of canned chcken). Ingredients:
14 ounces cream-style corn |
1 1/2 cups corn (frozen or low sodium canned and drained) |
1 cup nonfat milk |
6 ounces cooked chicken breasts, shredded or diced |
1 teaspoon onion flakes |
2 tablespoons bell peppers, diced very fine |
1/4 teaspoon dried thyme |
1/8 teaspoon black pepper |
Directions:
1. In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally.
2. Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.
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