This recipe is liked by 3 person(s). |
Chicken Corn Chowder
Nb persons: 8
Yield: 1.5 cups
Preparation time: 30 minutes
Total time: 45 minutes
Source: Clean Eating September-October 2009
2 medium | potatoes, Russet or Idaho potatoes peeled and diced |
2 | carrots, peeled and diced |
1 stalk | celery diced |
1 medium | onion |
1 t | olive oil |
3 T | whole-wheat flour |
1 cup | skim milk |
32 oz. | low sodium chicken broth |
12 oz. | chicken breast |
2 cups | corn |
1 t | paprika |
1 T | dill, finely minced |
Cook the potatoes and carrots. Meanwhile, preheat large stockpot over med.-high heat for 2 mins. Mist with cooking spray. Saute celery and onion until onions translucent.
Add oil and flour, whisking briskly. Add milk, whisking in a 1/4 cup at a time to make a roux. Add broth and cook for 5 mins. If soup is a little thin, add more flour. Add chicken, potatoes, carrots, corn and paprika. Reduce to med.-low heat and simmer for 10 minutes. Add dill before serving.
Nutrients per 1.5 cup serving: calories: 210, fat: 4.5 g, carbs: 25 g, fiber 3 g, sugars: 6 g, protein: 16 g, na: 270 mg.
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