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    Quick Chicken & Corn Chowder


    Source of Recipe


    WW Message Boards

    List of Ingredients




    2 tablespoons butter
    1/4 cup chopped onion
    1/4 cup chopped celery
    1 jalapeño pepper, seeded and minced
    2 tablespoons all-purpose flour
    3 cups 2% reduced-fat milk
    2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
    1 1/2 cups fresh or frozen corn kernels (about 3 ears)
    1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    1/4 teaspoon ground red pepper
    1/8 teaspoon salt
    1 (14 3/4-ounce) can cream-style corn

    Recipe



    Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

    Yield: 6 servings (serving size: about 1 cup)

    NUTRITION PER SERVING
    CALORIES 257(28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); PROTEIN 19.1g; CHOLESTEROL 52mg; CALCIUM 165mg; SODIUM 668mg; FIBER 1.9g; IRON 0.4mg; CARBOHYDRATE 28.6g
 

 

 

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