Description
A delicious creamy chicken corn chowder that is easy to make and perfect for any night of the week.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1/4 cup onion (chopped)
- 1 jalapeño pepper (seeded and minced (optional))
- 2 tbsp all-purpose flour
- 3 cups fat free or 1% milk
- 2 skinless (boneless chicken breasts, cooked and shredded)
- 1 1/2 cups frozen corn kernels
- 1 14 3/4 oz can cream-style corn
- 1/4 tsp ground pepper
Instructions
- Heat olive oil over medium heat in a medium pot.
- Add onion and jalapeño. Cook about 10 minutes or until tender, stirring frequently.
- Add the flour and stir constantly for about 1 minute.
- Stir in cooked chicken, milk, frozen corn, cream-style corn, and pepper.
- Bring to a boil and cook about 15 minutes or until thick.
- ENJOY!!
Notes
- This chowder is very versatile; you can add other vegetables as desired.
- For a spicier version, leave some seeds in the jalapeño.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg