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Post by Tia on Sept 1, 2005 8:52:23 GMT -5
Quick Chicken-Corn Chowder
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
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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