Chicken Corn Chowder, Low Sodium
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken Corn Chowder, Low Sodium calories by ingredient
Introduction
I buy a whole rotisserie chicken at the grocery store for this recipe and use only the dark meat for the soup. Use the breast for salads & sandwiches. 1 cup serving has 138 mg sodium I buy a whole rotisserie chicken at the grocery store for this recipe and use only the dark meat for the soup. Use the breast for salads & sandwiches. 1 cup serving has 138 mg sodiumNumber of Servings: 10
Ingredients
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4 cups cold water
4 tsp Herbox Sodium Free Chicken Boullion granules
5 medium new potatoes, cut in to bite size pieces
1 large sweet onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
2 cans (14.75 oz) cream style corn, no salt added
8 oz frozen corn
1 cooked rotisserie Chicken (skinned/boned & using only dark meat for this recipe), chopped
8 oz fat-free cream cheese, softened
3 oz milk, 2% milkfat
1 tbsp parsley flakes
1.5 tsp fresh chopped chives
1 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
Directions
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.
Member Ratings For This Recipe
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CD13033237
