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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Corn kernels pureed with milk create the rich, smooth texture of this classic chicken corn chowder. A tossed salad makes a perfect pairing for this easy meal. Ingredients:
1 tablespoon butter |
6 green onions |
2 tablespoons all-purpose flour |
2 cups chopped cooked chicken breast |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 (10-ounce) packages frozen corn kernels, thawed and divided |
1 (14-ounce) can fat-free, less-sodium chicken broth |
2 cups fat-free milk |
1/2 cup (2 ounces) 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; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
2. While mixture simmers, combine the 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 chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
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