Quick Chicken-Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cooking Light. Great during the holidays. Ingredients:
2 tablespoons butter |
1/4 cup onion, chopped |
1/4 cup celery, chopped |
1 jalapeno pepper, seeded and minced |
2 tablespoons all-purpose flour |
3 cups 2% low-fat milk |
2 cups boneless skinless chicken breasts, roasted and chopped |
1 1/2 cups fresh corn kernels |
1 teaspoon fresh thyme, chopped |
1/4 teaspoon dried red pepper flakes |
1/8 teaspoon salt |
1 (14 3/4 ounce) can cream-style corn |
Directions:
1. Melt butter in a large Dutch over over medium heat.
2. Add onion, celery and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour, cook 1 minute, stirring constantly. Stir in mil and remaining ingredients. Bring to a boil, cool until thick (About 5 minutes).
3. Serve hot.
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