Chicken Corn Chowder
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 197.8
- Total Fat: 5.0 g
- Cholesterol: 28.1 mg
- Sodium: 490.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.8 g
- Protein: 13.2 g
View full nutritional breakdown of Chicken Corn Chowder calories by ingredient
Introduction
a creamy and hearty soup, modified for fat and calories a creamy and hearty soup, modified for fat and caloriesNumber of Servings: 8
Ingredients
-
8 oz cooked chicken breast
3 slices of bacon, diced
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cups peeled & chopped potato
16 oz (1.5 cups) frozen corn
3 cups chicken broth
1 - 12oz can fat free evaporated milk
3 tbs flour
2 tbs butter
salt
pepper
1-2 tsp fresh thyme
pinch of nutmeg
Directions
makes 8 - 2 cup servings
Heat the bacon in a large pot over medium heat. Cook until bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add 2 tbs of butter, carrots, celery and onions. Reduce heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the flour and stir to make a lightly brown roux.
Meanwhile, combine the corn, potatoes, thyme and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. the mixture should become very thick.
Add the can of evaporated milk to empty saucepan (you can use the pan you boiled the corn in) and gently heat; stir it into the thick corn mixture. Add the chicken, nutmeg and salt & pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user CAKRIEPS.
Heat the bacon in a large pot over medium heat. Cook until bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add 2 tbs of butter, carrots, celery and onions. Reduce heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the flour and stir to make a lightly brown roux.
Meanwhile, combine the corn, potatoes, thyme and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. the mixture should become very thick.
Add the can of evaporated milk to empty saucepan (you can use the pan you boiled the corn in) and gently heat; stir it into the thick corn mixture. Add the chicken, nutmeg and salt & pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user CAKRIEPS.