Harvest Corn Chicken Chowder |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âWith lots of chicken and ham, this lightened-up corn chowder has become a favorite at my house,â relates Janet Boote of Hull, Iowa. âI like to use my own frozen sweet corn when it's available.â Ingredients:
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
1 tablespoon olive oil |
1 cup cubed fully cooked ham |
2 garlic cloves, minced |
2 cups water |
2 cups cubed red potatoes |
1-1/2 cups fresh or frozen corn |
1 teaspoon reduced-sodium chicken bouillon granules |
3/4 teaspoon dried thyme |
1/2 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup cubed cooked chicken breast |
1 can (12 ounces) fat-free evaporated milk |
3/4 cup 1% milk, divided |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan, saute onion and red pepper in oil until onion is tender. Add ham and garlic; cook 1 minute longer. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
2. Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Yield: 5 servings.
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