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Chicken Corn Chowder
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: SNC
1 tablespoon | butter |
6 | green onions |
2 tablespoons | all-purpose flour |
2 cups | chopped cooked chicken breast |
1/4 teaspoon | salt |
1/4 teaspoon | freshly ground black pepper |
2 (10-ounce) packages | frozen corn kernels, thawed and divided |
1 (14-ounce) can | chicken broth, less-sodium chicken broth |
2 cups | milk |
1/2 cup (2 ounces) | preshredded cheddar cheese |
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
Nutritional Information
Calories: 394 (26% from fat)
Fat: 11.5g (sat 5.8g,mono 3.4g,poly 1.4g)
Protein: 35.5g
Carbohydrate: 40.7g
Fiber: 4.5g
Cholesterol: 84mg
Iron: 2.2mg
Sodium: 534mg
Calcium: 293mg
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