Chicken and Corn Chowder
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 cups fresh or frozen corn to puree
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken breast
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 tablespoons flour
- 1 cup fresh or frozen corn
- 3 cups very low sodium chicken broth
- 2 medium potatoes, diced
- 1 cup Hood
Instructions:In a food processor or blender, puree 2 cups corn; add some chicken broth, if necessary. Set aside.
In a large saucepan, heat canola oil. Add chicken and cook for about 10 minutes on medium heat, or until done. Remove chicken from pan and place on cutting board. Dice chicken and set aside. Save drippings in the pan.
Place onion and celery in saucepan and sauté until soft. Sprinkle with flour and cook until bubbly.
Add chicken broth, pureed corn, 1 cup whole corn, and potatoes; simmer gently until potatoes are cooked, about 15 minutes. Add chicken and Hood® Half & Half Cream Cream. Heat gently. Serve warm.
Additional Notes:Nutrition Analysis (with chicken; serves 4): 440 calories, 15g total fat, 2g saturated fat, 48g total carbohydrates, 5g fiber, 33g protein, 70mg cholesterol, 170mg sodium, 44mg (4% DV) calcium
Nutrition Analysis (without chicken, serves 4): 310 calories, 12g total fat, 1.5g saturated fat, 5mg cholesterol, 120mg sodium, 48g total carbohydrates, 5g fiber, 7g protein, 32mg (3% DV) calcium