Chicken and Vegetable Chowder

2 carrots, sliced
2 stalks of celery, sliced
1/2 large onion, chopped
1 medium red pototo, scrubbed then chopped (with skin)
9 oz. cooked chicken
1/2 c. frozen corn
1/2 T. olive oil
1 c. skim milk
1 1/2 c. Swanson fat free, reduced sodium chicken broth
1/4. c. Land o Lakes Fat Free Half and Half

If you make your own stock, it only gets better! If you are in a hurry, get a rotisserie chicken breast from the deli to speed the prep. To make it heartier, you could add some rice or noodles, just add to calorie count.

Spritz baking pan with cooking spray then add carrots, onions, celery and potatoes. Drizzle with olive oil and stir to combine. Roast in 400 degree oven for about 30 minutes, until veggies are browning and caramelized a bit.

In a large pot, combine veggies, chicken and chicken stock. Add milk and heat until simmering. Before serving add corn and stir to heat through, then add half and half and taste. Adjust seasonings and serve.

Serving Size: Makes 3 dinner servings or 4 lunch servings