Low-Fat Chicken Corn Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I LOVE chicken corn chowder, but it is usually really high in calories. So, when the doctor told me that I need to lose some weight, I went a-hunting for a low-fat and low-cal version. What I found was this. I love that the work is minimal. No chopping (if you use frozen onions like I do), no peeling, just open a few cans and off you go! This is just as good reheated the next day if there are leftovers. I add a little Tabasco right before eating. Also, I should note that we like our chowder meaty, so I use 2 large cans of chicken. If you like it less so, you can use only one can. If you prefer to not use canned meat, use 1 cup of cooked, diced chicken breast for each can. Ingredients:
1 medium onion, chopped |
2 (14 1/2 ounce) cans low-fat chicken broth |
1 (16 ounce) package frozen white corn |
2 (10 ounce) cans white meat chicken, drained |
1 (10 3/4 ounce) low-fat condensed cream of chicken soup |
1/2 cup orzo pasta, uncooked |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried basil |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup skim milk |
2 tablespoons all-purpose flour |
Directions:
1. In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
2. To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
3. Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
4. In a small bowl, stir together milk and flour until smooth.
5. Slowly add to pot and simmer 5 more minutes.
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