Low-Fat Chicken Corn Chowder

I LOVE chicken corn chowder, but it is usually really high in calories. So, when the doctor told me that I need to lose some weight, I went a-hunting for a low-fat and low-cal version. What I found was this. I love that the work is minimal. No chopping (if you use frozen onions like I do), no peeling, just open a few cans and off you go! This is just as good reheated the next day if there are leftovers. I add a little Tabasco right before eating. Also, I should note that we like our chowder meaty, so I use 2 large cans of chicken. If you like it less so, you can use only one can. If you prefer to not use canned meat, use 1 cup of cooked, diced chicken breast for each can.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  medium onion, chopped
• 2 (14 1/2ounce) cans  low-fat chicken broth
• 1 (16 ounce) package  frozen white corn
• 2 (10 ounce) cans white meat chicken, drained
• 1 (10 3/4ounce)  low-fat condensed cream of chicken soup
• 1⁄2 cup orzo pasta, uncooked
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried basil
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  cup skim milk
• 2  tablespoons all-purpose flour

Directions

1. In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
2. To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
3. Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
4. In a small bowl, stir together milk and flour until smooth.
5. Slowly add to pot and simmer 5 more minutes.