Chicken And Corn Chowder Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Boned, skinned chicken brst
1/2 tsp: Dried oregano leaves,
3 cup: Thawed frozen corn,
1/4 tsp: Dried thyme leaves,
3/4 cup: Coarsely chopped onion,
3 cup: Defatted chicken broth,
2 tbsp: Water,
1 1/2 cup: 2% or nonfat milk,
1 cup: Diced carrots,
1/2 tsp: Salt,
2 tbsp: Finely chopped jalapeno,
Directions:
Cut chicken into 1/2-inch pieces.
Spray large nonstick saucepan with cooking spray; heat over medium
heat until hot. Add chicken; cook and stir about 10 minutes or until
browned and no longer pink in the center. Remove chicken from
saucepan.
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 water to liquify
mixture; reserve.
Add carrots, jalapeno, 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 mixutre, and
salt; heat to a boil. Reduce heat to low and simmer, covered, 15 to
20 minutes.
Per serving: 292 calories; 5g fat (14% of calories from fat); 2g
saturated fat; 36g carbohydrate; 29g protein; 65mg cholesterol; 465mg
sodium; 4g fiber; 151 mg calcium; 2mg iron.
Source: Cooking Healthy Chicken Posted by: Pattye Zensen 3/6/94
Submitted By ELIZABETH WOOD On 10-17-95
Source from luhu.jp
Spray large nonstick saucepan with cooking spray; heat over medium
heat until hot. Add chicken; cook and stir about 10 minutes or until
browned and no longer pink in the center. Remove chicken from
saucepan.
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 water to liquify
mixture; reserve.
Add carrots, jalapeno, 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 mixutre, and
salt; heat to a boil. Reduce heat to low and simmer, covered, 15 to
20 minutes.
Per serving: 292 calories; 5g fat (14% of calories from fat); 2g
saturated fat; 36g carbohydrate; 29g protein; 65mg cholesterol; 465mg
sodium; 4g fiber; 151 mg calcium; 2mg iron.
Source: Cooking Healthy Chicken Posted by: Pattye Zensen 3/6/94
Submitted By ELIZABETH WOOD On 10-17-95
Source from luhu.jp