Corn and Chicken Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz. skinless, boneless chicken breast halves4 fresh ears of sweet corn48 oz. container reduced sodium chicken broth1 small green sweet pepper, chopped (1/2 cup)1-1/2 Cup milk (I use Skim over the moon brand)2 Cups instant mashed potato flakes Salt & Ground Pepper to taste Crushed Red Pepper (Optional)
1. In Dutch Oven combine chicken, corn, and broth. Cover; bring to boiling over high heat. Reduce heat.
Simmer 12 minutes or until chicken is no longer pink. Remove Chicken and corn to cutting board.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred Chicken
using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs.
Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle Each serving with
remaining sweet pepper and crushed red pepper. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MODESTA.
Simmer 12 minutes or until chicken is no longer pink. Remove Chicken and corn to cutting board.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred Chicken
using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs.
Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle Each serving with
remaining sweet pepper and crushed red pepper. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MODESTA.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 1.1 g
- Cholesterol: 29.3 mg
- Sodium: 655.6 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.1 g
- Protein: 19.9 g
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