Chicken Corn Soup/Chowder
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 202.6
- Total Fat: 5.8 g
- Cholesterol: 39.1 mg
- Sodium: 248.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.4 g
- Protein: 18.8 g
View full nutritional breakdown of Chicken Corn Soup/Chowder calories by ingredient
Introduction
My son asked me to make chicken and corn chowder. With some help from Trader Joe's Creamy Corn & Roasted Pepper Soup, this recipe satisfies, without heavy ingredients like cream. My son asked me to make chicken and corn chowder. With some help from Trader Joe's Creamy Corn & Roasted Pepper Soup, this recipe satisfies, without heavy ingredients like cream.Number of Servings: 14
Ingredients
-
4 Tbsp olive oil
4 boneless chicken breasts, no skin
1 cup chopped onion
1 cup chopped celery
1.5 cups chopped carrots
3 cups low sodium chicken broth
1 box Trader Joe's creamy corn and roasted pepper soup (4 cups)
1 bag frozen yellow sweet corn (roasted) (16 oz)
1/2 bag frozen cut white corn (8 oz)
Directions
makes about 14 one-cup servings
Heat oil in a sturdy soup pan. (This is the pan you will cook the soup in, so make sure it can hold at least 14 cups.)
Brown chicken breasts, about 5 minutes each side.
Add onions, celery, and carrots. Sautee a few minutes.
Slowly add chicken broth to cover breasts and veggies.
Cover and cook over low heat, about one hour.
Add creamy corn & roasted pepper soup.
Add frozen corn.
Cook on low for another hour.
Remove chicken breasts and shred/cut into bite-sized pieces. Mix chicken back into the soup.
Garnish with cilantro and/or sour cream, if desired.
Number of Servings: 14
Recipe submitted by SparkPeople user RITASTRONG.
Heat oil in a sturdy soup pan. (This is the pan you will cook the soup in, so make sure it can hold at least 14 cups.)
Brown chicken breasts, about 5 minutes each side.
Add onions, celery, and carrots. Sautee a few minutes.
Slowly add chicken broth to cover breasts and veggies.
Cover and cook over low heat, about one hour.
Add creamy corn & roasted pepper soup.
Add frozen corn.
Cook on low for another hour.
Remove chicken breasts and shred/cut into bite-sized pieces. Mix chicken back into the soup.
Garnish with cilantro and/or sour cream, if desired.
Number of Servings: 14
Recipe submitted by SparkPeople user RITASTRONG.