Quick Chicken and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a nice, warming meal made with ingredients I always have on hand. Ingredients:
1 lb boneless chicken, cut into 1/2 inch pieces |
3 cups thawed frozen whole kernel corn |
3/4 cup coarsely chopped onion |
1 -2 tablespoon water |
1 cup diced carrot |
2 tablespoons finely chopped jalapeno peppers (optional) |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon dried thyme leaves |
3 cups chicken broth |
1 1/2 cups milk |
1/2 teaspoon salt |
Directions:
1. Spray large nonstick saucepan with cooking spray; heat over medium heat until hot.
2. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken.
3. Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender.
4. Place 1 cup corn mixture in food precessor or blender with 1 to 2 tablespoons water and process until finely chopped; set aside.
5. Add carrots, jalapeno pepper, if desired, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown.
6. Return chicken to saucepan.
7. Stir in broth, milk, reserved corn and salt; bring to a boil.
8. Reduce heat to low and simmer, covered, 15 to 20 minutes.
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