Chicken Corn Chowder – I had 1 chicken breast in the fridge that needed to be used up. What to make? Pasta? Pizza? Nah…I searched through food blogs and saved websites and came across 20 Five-Star Chicken Recipes from Cooking Light.
When I saw this recipe for Chicken Corn Chowder, I was immediately sold. Although it’s nice now, it was dreary all day today. And cool outside (in the 60’s)! I tweaked it a little, of course – but it’s a great recipe. There are others in that list that sound delicious, as well.
Quick Chicken Corn Chowder
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 large carrot, diced
- 2 small garlic cloves, minced
- 1 jalapeno pepper, seeded and minced (I only had rings in the fridge, so I chopped up a few of those.)
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk (I used skim. It was fine, I just let it cook a little longer to thicken more.)
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves) (I used 1 and shredded it.)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 tsp. dried dill
- 1/4 teaspoon ground red pepper (I used black pepper.)
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 1 tbsp. chopped parsley
- 1/4 c. freshly grated extra sharp cheddar cheese
1. Melt the butter in a large Dutch oven over medium heat.
2. Add onion, celery, and jalapeño & carrot; cook for 3 minutes or until tender (I let it cook about 10 minutes and added garlic for the last minute or so.), stirring frequently.
3. Add flour; cook 1 minute, stirring constantly.
4. Stir in milk and remaining ingredients.
5. Bring to a boil; cook until thick (about 5 minutes) (I let it cook a good 15 minutes or so. It may have even been longer.).
6. I garnished with chopped parsley and cheddar cheese. Everything is better with cheddar!
6 servings (serving size: about 1 cup)
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
Cooking Light, DECEMBER 2001.