Quick Chicken-Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can have this chicken corn chowder on the table in less than 30 minutes. Ingredients:
2 tablespoons butter |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 jalapeño pepper, seeded and minced |
2 tablespoons all-purpose flour |
3 cups 2% reduced-fat milk |
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves) |
1 1/2 cups fresh or frozen corn kernels (about 3 ears) |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/4 teaspoon ground red pepper |
1/8 teaspoon salt |
1 (14 3/4-ounce) can cream-style corn |
Directions:
1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
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