Corn & Chicken Chowder
Chef Barb and and our registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The New Heartland Spa Recipe Collection is now available for purchase (Call 1-800-545-4853). We'd also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered.
1 ½ tablespoons butter
1 ⅔ cups sliced mushrooms
⅜ cup all-purpose flour
6 cups 2% low-fat milk
1 ⅔ cups potato, red
1 teaspoon thyme
1 teaspoon salt
¼ teaspoon white pepper
3 ⅓ cups frozen corn kernels
20 ounces chicken, precooked, diced
5 tablespoons chopped green onions
1. Melt butter in large Dutch oven over
medium-high heat. Add the mushrooms, and
sauté for 3 minutes.
2. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil.
3. Stir in diced chicken and 2 tablespoons green onions; cover; reduce heat, and simmer for 20 minutes. Ladle the soup into bowls,
and sprinkle with 1 tablespoon green onions.
Yield: 10 servings
Per serving: (1 ¼ cups)
Calories: 267, Fat: 12 g (38.1% calories from fat), Protein: 15 g, Carbohydrates: 28 g,
Dietary Fiber: 2 g, Cholesterol: 53 mg, Sodium: 301 mg