Wednesday, November 16, 2011

Quick Chicken and Corn Chowder

Ahhhhh, just in time for the wet weather here in Seattle!  This is so easy and so darn good.  I was so glad the photo came out, 'cause I just ate the last bowl for lunch!

Use a cooked rotisserie chicken from your local mega mart to make it even easier to prepare. Top with grated cheddar, sour cream or even bacon bits and of sauce!  A side of cornbread would be mighty nice too.

Servings:  6
Serving Size: 1 cup 
Calories: 257
Fat: 8.1
Carbs: 28.6
Fiber: 1.9
Protein: 19.1
WW Points+: 7


2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 finely chopped jalapeno pepper (seeded and diveined)
3 tablespoons flour
1 cup peeled cubed potato (any kind will do)
3 cups 2% milk (note to skinny girls: don't try to make this with skim)
2 cups cubed cooked chicken
1 1/2 cups fresh or frozen corn
1 14 oz can cream corn
1 teaspoon fresh or 1/4 teaspoon dried thyme
Salt and pepper to taste

In large dutch oven, melt butter.  Add onion, celery and jalapeno.  Saute until tender.
Add flour and cook for an additional minute or two until smooth.  Add potato and remaining ingredients...simmer until potatoes are tender...serve! How easy is that?

1 comment:

  1. Chicken, corn, taters! My favorite foods! I like your twist on the recipe.

    Holly B