Good Housekeeping Corn Chowder-W/FF half & half
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp butter1 Med Onion, finely chopped1 red pepper, finely chopped3 medium all purpose potatoes (about 1lb), peeled and cut up into 1/2-inch chunks1 can (13 3/4 to 14 1/2 oz) chicken broth1/2 tsp dried thyme3/4 tsp saltground black pepper4 medium ears of corn, husks and silk removed1 cup fat free half and half3 slices bacon, cooked and crumbled.1 cup cooked chicken cut up into pieces
„» In a 4-quart saucepan, melt butter over medium heat. Add onion and red pepper and cook stirring often. 5 Min, or until veggies are tender.
„» Add potatoes, chicken broth, thyme, salt, 1/8 tsp pepper and 1cup of water. Heat to boiling; boil 10 minutes, or until potatoes are fork-tender.
„» Meanwhile, cut corn kernels from cobs (you should have about 2 cup). With back of knife, scrape cobs to release milk. Add corn kernels and their milk to pan and cook 5 min. Add already cooked chicken to pan and cook for another 1-2 min.
„» Stir in half/half, heat through (do not boil). Spoon soup into bowls; sprinkle with crumbled bacon and a little black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLY28.
„» Add potatoes, chicken broth, thyme, salt, 1/8 tsp pepper and 1cup of water. Heat to boiling; boil 10 minutes, or until potatoes are fork-tender.
„» Meanwhile, cut corn kernels from cobs (you should have about 2 cup). With back of knife, scrape cobs to release milk. Add corn kernels and their milk to pan and cook 5 min. Add already cooked chicken to pan and cook for another 1-2 min.
„» Stir in half/half, heat through (do not boil). Spoon soup into bowls; sprinkle with crumbled bacon and a little black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLY28.
Nutritional Info Amount Per Serving
- Calories: 238.1
- Total Fat: 5.7 g
- Cholesterol: 29.6 mg
- Sodium: 719.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 4.7 g
- Protein: 12.5 g
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