Chicken Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.4
  • Total Fat: 5.7 g
  • Cholesterol: 40.2 mg
  • Sodium: 443.0 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken Corn Chowder calories by ingredient


Introduction

Modification of an diabetic-friendly Recipe. original called for bacos and peppers.. i omitted these, and added taco sauce on the side Modification of an diabetic-friendly Recipe. original called for bacos and peppers.. i omitted these, and added taco sauce on the side
Number of Servings: 10

Ingredients

    1 lb bl,sl chicken breast raw, cubed
    1 med onion, chopped
    1 large potato diced
    2 cans reduced sodium chicken broth
    1 can creamstyle corn
    1/2 c flour
    2 C skim milk
    4 ounces cheddar shreds
    salt adn pepper to taste

    side item: hot sauce or taco sauce

Tips

microwave milk for 30 seconds after measuring, to ensure that its warmed before mixing with flour-- less lumps and clumps!!!


Directions

* spray large soup pot with nonstick cooking spray {or 3 tbs of olive oil} and heat on med. setting until hot. Add the chicken and onions and saute over med heat until the chicken is browned and the onions are tender. Stir in the potatoes and broth, and bring to a boil. Reduce the heat and simmer, covered for 20 minutes. Stir in the corn.
* blend flour and milk in a bowl, then gradually add it to the pot. Increase the heat to med, and cook until the mixture comes to a boil. Reduce heat and simmer until soup is thickened, stirring constantly. Add cheese, and serve.

Serving Size: makes roughly 10 -- half cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user NESSIED.