Return to Content

Chicken and Corn Chowder

Chicken and Corn Chowder
1 vote, 5.00 avg. rating (89% score)
by

Yield: 4 servings as a hearty meal; 6-8 servings as a side dish

Ingredients:

  • 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 saut

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

Updated Tuesday, August 7th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350