Chicken Corn Chowder, Low Sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups cold water4 tsp Herbox Sodium Free Chicken Boullion granules5 medium new potatoes, cut in to bite size pieces1 large sweet onion, chopped2 cloves of garlic, minced1 tbsp olive oil2 cans (14.75 oz) cream style corn, no salt added8 oz frozen corn1 cooked rotisserie Chicken (skinned/boned & using only dark meat for this recipe), chopped8 oz fat-free cream cheese, softened3 oz milk, 2% milkfat1 tbsp parsley flakes1.5 tsp fresh chopped chives1 tsp chipotle pepper flakes (nice smokey flavor).5 tsp Mrs Dash Garlic & Herb seasoning.25 tsp dried oregano flakes.25 tsp sea salt.25 tsp fresh cracked pepper
Makes about 10-12 servings.
In a saucepan, add Herbox boullion and 4 cups cold water. Add potatoes and cook over medium heat until boiling. Simmer until potatoes are soft. With a slotted spoon, remove about 3/4 cup of potatoes to a bowl and smash with a fork.
Meanwhile, remove skin from rotisserie chicken and debone. Remove all dark meat and chop or tear in to bite sized pieces. Refrigerated the white meat for salads or sandwiches. Set aside dark meat.
In a large dutch oven pot, add olive oil. Heat over medium flame til you see ripples. Add chopped onions, cook until almost translucent then add garlic. Heat until aromatic. Add potatoes with liquid, smashed potatoes, chicken, and all remaining ingredients except cream cheese and milk. Heat to boiling, reduce to simmer stirring often. Let simmer for 10 minutes. While pot is simmering, mix milk with cream cheese til smooth. Temper mixture with juices from chowder (I just took a couple of ladels of liquid for this). Mix well then add to chowder. Bring back to simmer and heat for an additional 15 minutes.
Makes 10-12 1 cup servings. If desired, top with 1 tablespoon of fat free sour cream and more freshly chopped chives (not included in calorie count).
Number of Servings: 10
Recipe submitted by SparkPeople user MACINPAK.
In a saucepan, add Herbox boullion and 4 cups cold water. Add potatoes and cook over medium heat until boiling. Simmer until potatoes are soft. With a slotted spoon, remove about 3/4 cup of potatoes to a bowl and smash with a fork.
Meanwhile, remove skin from rotisserie chicken and debone. Remove all dark meat and chop or tear in to bite sized pieces. Refrigerated the white meat for salads or sandwiches. Set aside dark meat.
In a large dutch oven pot, add olive oil. Heat over medium flame til you see ripples. Add chopped onions, cook until almost translucent then add garlic. Heat until aromatic. Add potatoes with liquid, smashed potatoes, chicken, and all remaining ingredients except cream cheese and milk. Heat to boiling, reduce to simmer stirring often. Let simmer for 10 minutes. While pot is simmering, mix milk with cream cheese til smooth. Temper mixture with juices from chowder (I just took a couple of ladels of liquid for this). Mix well then add to chowder. Bring back to simmer and heat for an additional 15 minutes.
Makes 10-12 1 cup servings. If desired, top with 1 tablespoon of fat free sour cream and more freshly chopped chives (not included in calorie count).
Number of Servings: 10
Recipe submitted by SparkPeople user MACINPAK.
Nutritional Info Amount Per Serving
- Calories: 228.5
- Total Fat: 3.5 g
- Cholesterol: 28.9 mg
- Sodium: 147.1 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 4.6 g
- Protein: 12.0 g
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