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Chicken Corn Chowder




Source of Recipe


internet


List of Ingredients




4 servings

Nonstick Cooking Spray
1 lb Boned, Skinned Chicken Breast
3 c Thawed Frozen Kernel Corn
3/4 c Coarsely Chopped Onion
2 tb Water
1 c Diced Carrots
2 tb Finely Chopped Jalapeño
1/2 ts Dried Oregano
1/4 ts Dried thyme
3 c Chicken Broth
1 1/2 c Milk
1/2 ts Salt


Recipe



Spray large nonstick saucepan with cooking spray; heat over medium heat
until hot. Cut chicken into 1/2-inch pieces. Add chicken; cook and stir
about 10 minutes or until browned and no longer pink in center. Remove
chicken from pan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until
onion is tender. Place 1 cup corn mixture in food processor or blender.
Process until finely chopped, adding 1 to 2 tablespoons water to liquify
mixture; reserve.

Add carrots, jalapeño, oregano, and thyme to saucepan; cook and stir about
5 minutes or until corn begins to brown. Return chicken to saucepan. Stir
in chicken broth, milk, reserved corn mixture, and salt; heat to a boil.
Reduce heat to low and simmer, covered, 15 to 20 minutes.