Vegetable Chowder with Chicken
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
4 Ears of corn - cut off cobs1 large sweet potato - diced (6 oz)1 large rustic potato -- diced (302 grams)1/4 cup chopped onion1/4 - chopped celery1/4 cup diced finely diced carrots1 cup of beans - cut in half1 cup of non-fat milk3 cups of chicken broth2 cups of water1 Tbsp of butter (I used Brummle & Brown)8 oz of cooked chicken - cut up, shredded or dicedDash of pepper1/4 Tsp. of Paprika1/4 Tsp. of basil or cilantroOptional add in toppings when serving: Greek Yogurt, Tomatoes, broken up tortilla chips and hot sauce!
In a small bowl, add cornstarch and 2 Tbsp.of water and stir.
In a dutch oven add butter, saute onion and celery until tender. (about 5 min) Add cornstarch mixture and give a good stir.
Add milk broth, water, potatoes, carrots and spices. Cook until potatoes are tender. (about 20 min)
Add rest of veggies and cook until tender. (about 5 min) Then add cooked chicken and cook until warmed.
Serve with tomatoes on top and a dolop of Greek Yogurt if desired.
Serving Size: 6 - 1.50 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
In a dutch oven add butter, saute onion and celery until tender. (about 5 min) Add cornstarch mixture and give a good stir.
Add milk broth, water, potatoes, carrots and spices. Cook until potatoes are tender. (about 20 min)
Add rest of veggies and cook until tender. (about 5 min) Then add cooked chicken and cook until warmed.
Serve with tomatoes on top and a dolop of Greek Yogurt if desired.
Serving Size: 6 - 1.50 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 209.5
- Total Fat: 2.3 g
- Cholesterol: 29.7 mg
- Sodium: 188.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.5 g
- Protein: 16.0 g
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