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Harvest Corn Chicken Chowder Recipe

Photo by: Taste of Home

“With lots of chicken and ham, this lightened-up corn chowder has become a favorite at my house,” relates Janet Boote of Hull, Iowa. “I like to use my own frozen sweet corn when it's available.”

This recipe is:

Healthy

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5 Servings
Prep: 20 min. Cook: 35 min.

Ingredients

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1-1/2 cups fresh or frozen corn
1 teaspoon reduced-sodium chicken bouillon granules
3/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken breast
1 can (12 ounces) fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup all-purpose flour

Directions

In a large saucepan, saute the onion, red pepper and garlic in oil until onion is tender. Add ham; cook and stir for 2 minutes. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add chicken; heat through. Stir in the evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Yield: 5 servings.

Nutritional Analysis: 1-1/3 cups equals 306 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 763 mg sodium, 39 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat-free milk.

Harvest Corn Chicken Chowder published in Light & Tasty August/September 2005, p61

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