Chicken Chowder
- Number of Servings: 9
Ingredients
1 slice uncooked bacon, diced1/2 cup chopped onion1/2 cup chopped celery1 sprig fresh thyme1 bay leaf1-1/2 cups low sodium chicken or vegetable broth6 small red potatoes1 lb chopped, cooked chicken breast2 cups 2% milk1/2 cup chopped zucchini1 can creamed corn6 whole mushrooms-stems removed1 tsp fresh dill, chopped
Put bacon in a soup pot and heat over low heat.
Add onion, celery, thyme, and bay leaf, turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken broth.
Simmer until potatoes are tender, about 10 minutes.
Add the milk, chicken, zucchini, creamed corn, whole mushrooms and dill and cook until the zucchini and mushrooms are just cooked through.
Remove the thyme and bay leaf and serve.
Makes 9 -1 cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DONIACPA.
Add onion, celery, thyme, and bay leaf, turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken broth.
Simmer until potatoes are tender, about 10 minutes.
Add the milk, chicken, zucchini, creamed corn, whole mushrooms and dill and cook until the zucchini and mushrooms are just cooked through.
Remove the thyme and bay leaf and serve.
Makes 9 -1 cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DONIACPA.
Nutritional Info Amount Per Serving
- Calories: 148.6
- Total Fat: 2.9 g
- Cholesterol: 11.4 mg
- Sodium: 322.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.7 g
- Protein: 7.9 g
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