Low Fat Chicken, Corn, and Green Chile Chowder
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalk celery, chopped
- 1 garlic clove, minced (I'll use more!)
- 473.18-709.77 ml fat free chicken broth
- 473.18 ml frozen corn, thawed
- 473.18 ml cooked chicken breasts, diced
- 113.39 g can green chilies
- 2.46 ml black pepper
- 14.79 ml cornstarch
- 354.88 ml fat-free half-and-half
directions
- Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
- Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
- Dissolve cornstarch in the half and half, then stir into soup.
- Bring to a boil, then serve.
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Reviews
-
4.5 stars. I had 3 bowls (breakfast and lunch), and DH declared that this was a fine creamy soup (he generally avoids creamy soups) that just needed some Old Bay to add the final spicy kick. I tried that, and agree. By the way, I used 2 Tbsp. canola oil; my cookware needs the oil to saute well. I saved the rest for lunches this week; I don't think this will freeze well. Made for The Wild Bunch in ZWT8 for its trip to Mexico.
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Made exactly per recipe except omitted celery (~blech~) & used 3 cloves of garlic. SUPER easy to put together. I used 3C chicken stock and got 7 servings at 1C each which I froze for grab'n'go lunches. The pepper gives it a nice zing. After trying it, I decided to add some salt to it (I used no-sodium chicken stock) and that definitely improved it! Thanks for sharing this!
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This was very good. I only did a few things differently. I added a lot more garlic to taste, I added a 1 tsp of cumin and used 4 cups of chicken broth with a little more cornstarch. Other than that I followed it pretty closely. I will be making this often. Can also add in some red potatoes. It took me no more than 30 minutes to prepare.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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