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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 197.8
  • Total Fat: 5.0 g
  • Cholesterol: 28.1 mg
  • Sodium: 490.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 13.2 g

View full nutritional breakdown of Chicken Corn Chowder calories by ingredient
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Chicken Corn Chowder

Submitted by: CAKRIEPS
Chicken Corn Chowder

Introduction

a creamy and hearty soup, modified for fat and calories a creamy and hearty soup, modified for fat and calories
Number of Servings: 8

Ingredients

    8 oz cooked chicken breast
    3 slices of bacon, diced
    1 cup chopped onion
    1 cup chopped carrot
    1 cup chopped celery
    2 cups peeled & chopped potato
    16 oz (1.5 cups) frozen corn
    3 cups chicken broth
    1 - 12oz can fat free evaporated milk
    3 tbs flour
    2 tbs butter
    salt
    pepper
    1-2 tsp fresh thyme
    pinch of nutmeg

Directions

makes 8 - 2 cup servings

Heat the bacon in a large pot over medium heat. Cook until bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add 2 tbs of butter, carrots, celery and onions. Reduce heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the flour and stir to make a lightly brown roux.

Meanwhile, combine the corn, potatoes, thyme and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. the mixture should become very thick.

Add the can of evaporated milk to empty saucepan (you can use the pan you boiled the corn in) and gently heat; stir it into the thick corn mixture. Add the chicken, nutmeg and salt & pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user CAKRIEPS.






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