On our way back from PA last week we arrived back home right around dinnertime. Only one problem, our fridge and cupboards were just a little bare. Fortunately on the way home we swung into the market and grabbed a picky chicken, aka rotisserie. It made for a quick meal with some frozen veggies and 90 second rice, but what to do with over half a chicken we had left? My husband loves corn chowder so it was an easy choice to make chicken corn chowder. I'd made the recipe once before and it was a hit with the boys. Plus, I didn't have to cook the chicken for it which made it much easier and quicker to cook! Here's the recipe!
Chicken Corn Chowder
1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon black pepper (I use a wee bit more, but we love pepper!)
2 (10 ounce) packages frozen corn kernnels, thawed
1 (14 ounce) can fat-free, less sodium chicken broth
2 cups fat-free milk
1/2 cup (2 oz) preschredded cheese (I forgot to add this last time, whoops!)
Melt butter in a Dutch oven or large pot over medium-high heat. Remove green tops from green onions. Chop green onion tops and set aside. Thinly slice white portion of each onion. Add sliced onions to pan; saute two minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, one package of corn and broth; bring to a boil. Reduce heat, simmer five minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Make sure you have thawed the corn or it will remain lumpy and not get the correct texture. Trust me, I know! ;) The outcome is a chunkier chowder vs. a creamier chowder.
394 calories, less if you leave off the cheese, for dinner! Pair it with a yummy salad and maybe some crescent rolls and you're good to go!
- ▼ 2012 (27)