Corn and Chicken Chowder
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.4
- Total Fat: 1.1 g
- Cholesterol: 29.3 mg
- Sodium: 655.6 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.1 g
- Protein: 19.9 g
View full nutritional breakdown of Corn and Chicken Chowder calories by ingredient
Introduction
16 oz Chicken Breast (boneless skinless)4 Medium Ears fresh Corn
48 oz Chicken Broth 100% fat free 33% less sodium(swanson)
1 small Bell Pepper chopped (1/2 C. divided)
1 1/2 Cup Skim Milk (Over The Moon Brand)
2 C Instant Mashed Potato Flakes (Idaho Spuds brand)
Salt & Pepper to taste
Crushed Red Pepper flakes to taste (optional) 16 oz Chicken Breast (boneless skinless)
4 Medium Ears fresh Corn
48 oz Chicken Broth 100% fat free 33% less sodium(swanson)
1 small Bell Pepper chopped (1/2 C. divided)
1 1/2 Cup Skim Milk (Over The Moon Brand)
2 C Instant Mashed Potato Flakes (Idaho Spuds brand)
Salt & Pepper to taste
Crushed Red Pepper flakes to taste (optional)
Number of Servings: 8
Ingredients
-
16 oz. skinless, boneless chicken breast halves
4 fresh ears of sweet corn
48 oz. container reduced sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1-1/2 Cup milk (I use Skim over the moon brand)
2 Cups instant mashed potato flakes
Salt & Ground Pepper to taste
Crushed Red Pepper (Optional)
Directions
1. In Dutch Oven combine chicken, corn, and broth. Cover; bring to boiling over high heat. Reduce heat.
Simmer 12 minutes or until chicken is no longer pink. Remove Chicken and corn to cutting board.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred Chicken
using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs.
Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle Each serving with
remaining sweet pepper and crushed red pepper. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MODESTA.
Simmer 12 minutes or until chicken is no longer pink. Remove Chicken and corn to cutting board.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred Chicken
using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs.
Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle Each serving with
remaining sweet pepper and crushed red pepper. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MODESTA.