Vegetable Chowder with Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 209.5
- Total Fat: 2.3 g
- Cholesterol: 29.7 mg
- Sodium: 188.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.5 g
- Protein: 16.0 g
View full nutritional breakdown of Vegetable Chowder with Chicken calories by ingredient
Introduction
A nice hearty healthy soup full of fiber and protein. Excellent use of left over veggies or already cooked chicken. It's fast and easy! One pot cooking! Not to mention very filling! You'll be lucky if you finish one serving! A nice hearty healthy soup full of fiber and protein. Excellent use of left over veggies or already cooked chicken. It's fast and easy! One pot cooking! Not to mention very filling! You'll be lucky if you finish one serving!Number of Servings: 6
Ingredients
-
4 Ears of corn - cut off cobs
1 large sweet potato - diced (6 oz)
1 large rustic potato -- diced (302 grams)
1/4 cup chopped onion
1/4 - chopped celery
1/4 cup diced finely diced carrots
1 cup of beans - cut in half
1 cup of non-fat milk
3 cups of chicken broth
2 cups of water
1 Tbsp of butter (I used Brummle & Brown)
8 oz of cooked chicken - cut up, shredded or diced
Dash of pepper
1/4 Tsp. of Paprika
1/4 Tsp. of basil or cilantro
Optional add in toppings when serving: Greek Yogurt, Tomatoes, broken up tortilla chips and hot sauce!
Directions
In a small bowl, add cornstarch and 2 Tbsp.of water and stir.
In a dutch oven add butter, saute onion and celery until tender. (about 5 min) Add cornstarch mixture and give a good stir.
Add milk broth, water, potatoes, carrots and spices. Cook until potatoes are tender. (about 20 min)
Add rest of veggies and cook until tender. (about 5 min) Then add cooked chicken and cook until warmed.
Serve with tomatoes on top and a dolop of Greek Yogurt if desired.
Serving Size: 6 - 1.50 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
In a dutch oven add butter, saute onion and celery until tender. (about 5 min) Add cornstarch mixture and give a good stir.
Add milk broth, water, potatoes, carrots and spices. Cook until potatoes are tender. (about 20 min)
Add rest of veggies and cook until tender. (about 5 min) Then add cooked chicken and cook until warmed.
Serve with tomatoes on top and a dolop of Greek Yogurt if desired.
Serving Size: 6 - 1.50 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
