Chicken Corn Chowder - Quick |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great on a cold night after Christmas shopping, and quick too! (Cooking light) Ingredients:
2 tablespoons butter |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 jalapeno pepper, seeded and chopped |
2 tablespoons all-purpose flour |
3 cups 2% low-fat milk |
2 cups chopped, cooked boneless skinless chicken breasts |
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
1 (14 3/4 ounce) can cream-style corn |
Directions:
1. Melt butter in a large Dutch oven over medium heat.
2. Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
3. Add flour, cook 1 minute, stirring constantly.
4. Stir in milk and remaining ingredients.
5. Bring to boil, cook until thick, about 5 minutes.
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